Rheological properties of composite mixtures from wheat and amaranth flour
The lack of essential nutrients in the population’s diet contributes to the expansion of the range of traditional products through the production of fortified products. Enrichment is often carried out by adjusting the traditional recipe by introducing unconventional raw materials, characterized by an increased content of deficient substances, primarily protein, alimentary fiber, minerals and vitamins. Changes in the properties of the dough lead to a change in the characteristics of the finished bakery. The influence of different dosages of unconventional raw materials (in the article - flour from extrudate amaranth grain, from 10 to 20 %) on the rheological properties of the dough was investigated using Brabender instruments.