Effects of mogar grain flour on dough rheological properties and bread quality

Being a native and resistant to drought crops of Central Asian countries such as Kazakhstan, mogar can be considered to have high potential for enrichment of bakery products, however, due to low structural value of its flour gluten network formation, its use in baking remains restricted. The objective of this research was to study the influence of different processing of mogar grain (chilling, combined, and germinated) on rheological characteristics of dough and quality of obtained bread. Researches were conducted during April to September ۲۰۲۵ in Almaty Food Industry Laboratories on mogar variety of Visocresil. Samples of mogar grain were processed and subsequently mogar flour was mixed with wheat flour at ۱۰ and ۹۰ ratios. The rheological characteristics of dough were evaluated by means of F۴ rheofermanometer and Alveolap devices. According to the results obtained, the effect of the combined treatment (immersion and refrigeration) is most pronounced when improving the qualities of dough; thus, the maximum intensity of gas production is equal to ۳.۷۲ mL min-۱, and the time required to reach the maximum gas production rate is about ۱۵-۲۰ minutes earlier than in the control sample. Stability of the dough has been improved by ۱۳%, its consistency and elasticity – by ۲-۶%. The quality of resulting breads remained at the control level (the specific volume of ۳.۸۵ versus ۳.۸۲ cm۳ g-۱). However, its nutritional qualities were significantly enhanced: protein by ۱۰%, calcium by ۱۴%, phosphorus by ۴%, as well as amino acids valine, leucine and methionine, by ۱-۳%. It appears that the application of the flour Mogar treated by a combined way can be considered a real and efficient solution for producing high-quality bread in Kazakhstan.

کلیدواژه ها:

Mogar ، Grain processing ، Dough rheology ، Bread Enrichment