Influence of the composition of composite mixtures with a reduced gluten content on the rheological properties of the dough based on their basis | Ushakova | New Technologies

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ISSN 2072-0920 (Print)
ISSN 2713-0029 (Online)

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Ushakova J.V., Paskova E.M., Rysmukhambetova G.E., Kulevatova T.B. Influence of the composition of composite mixtures with a reduced gluten content on the rheological properties of the dough based on their basis. New Technologies. 2020;(4):74-83. (In Russ.) https://doi.org/10.47370/2072-0920-2020-15-4-74-83

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ISSN 2072-0920 (Print)
ISSN 2713-0029 (Online)

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About the Authors

Ju. V. Ushakova
FSBSI HE «Saratov State Agrarian University named after N.I. Vavilov»
Russian Federation

Julia V. Ushakova, an assistant of the Department of Food Technologies

1 Teatralnaya square, Saratov, 410012

E. M. Paskova
FSBSI HE «Saratov State Agrarian University named after N.I. Vavilov»
Russian Federation

Elena M. Paskova, a Master student of the Department of Food Technologies

1 Teatralnaya square, Saratov, 410012

G. E. Rysmukhambetova
FSBSI HE «Saratov State Agrarian University named after N.I. Vavilov»
Russian Federation

Gulsara E. Rysmukhambetova, an associate professor of the Department of Food Technologies, Candidate of Biology

1 Teatralnaya square, Saratov, 410012

T. B. Kulevatova
FSBSI «SRIA of the South-East»
Russian Federation

Tatyana B. Kulevatova, a leading researcher of the Grain Quality Laboratory

7 Tulaykov N.M. str., 410010

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