Predicting quality of bakery products based on the study of rheological properties of model mixtures

The design of fortified bakery products is one of the most developed areas of research in the field of healthy nutrition. Notably, changes in the formulation must be harmoniously combined with the organoleptic characteristics of the new type of product. The analysis of the effect of the enriching ingredient on baking properties of the fl our mixture as a factor determining the rheological properties of the dough, shape, state of porosity, and other characteristics of bread, makes it possible to find the boundary conditions for the use of the ingredient from the standpoint of preserving the traditional idea of the quality of the finished product. The conducted studies established the feasibility of using flour from amaranth extrudate of the Universal variety in a dosage of up to 15% of the weight of the flour mixture in the technology of enriched bakery products.