Vibrations in engineering and technology

Elchyn Aliiev – Doctor of Technical Sciences, Senior Researcher, Professor of the Departments of Mechanization of Production Processes in Animal Husbandry of Dnipro State Agrarian and Economic University (St. S. Efremova, 25, Dnipro, Ukraine, 49000, e-mail: aliev@meta.ua, https://orcid.org/0000-0003-4006-8803).

Volodymyr Dudin – Ph.D., Senior Lecturer of the technical systems engineering department of  Dnipro State Agrarian and Economic University (St. S. Efremova, 25, Dnipro, Ukraine, 49000, e-mail: dudin.v.yu@dsau.dp.ua, https://orcid.org/0000-0002-1414-7690).

Krystyna Lupko – recipient of the third educational and scientific level of the Dnipro State Agrarian and Economic University (St. S. Efremova, 25, Dnipro, Ukraine, 49000, e-mail: KristinaL97@ukr.net, https://orcid.org/0000-0001-9237-5659).

The paper presents a developed and tested methodology for evaluating the rheological properties of dough made from flour enriched with oilseed press cake using a laboratory micro-extensograph. The relevance of the study is highlighted by the need to create functional bakery products with increased nutritional value through enrichment with protein-fat components while maintaining optimal technological characteristics of the dough. The design and operating principle of the micro-extensograph are described, emphasizing its ability to work with small sample portions, which is important for experiments involving valuable or limited components. The procedure for dough preparation, testing conditions, as well as methods for recording and interpreting extensograms, are detailed.

The conducted studies made it possible to establish the effect of reducing raw gluten content (from 19.7% to 11.9%) on a set of rheological property indicators: maximum resistance (Rm), deformation at maximum resistance (Em), resistance at 50 mm deformation (R50), extensibility (E), the ratio Rm/E, and stretching energy (En). The results indicate that a decrease in gluten content is accompanied by a significant reduction in dough elasticity, plasticity, and energy characteristics, which leads to a deterioration in its resistance to fermentation processes and reduces its shaping properties. This, in turn, may adversely affect the quality of finished bakery products — their volume, porosity, and crumb structure.

The proposed methodology can be used for scientific research in bakery technology, for evaluating the impact of new ingredients on dough formation, as well as in industrial conditions to optimize formulations and technological regimes. It is universal and suitable for studying a wide range of raw material compositions, opening opportunities for the development of new functional products with improved nutritional profiles.

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18. Aliiev E. B., Mykolenko S. Yu., Dudin V. Yu. (2022). Patent Ukrayiny na korysnu modelʹ 151728, MPK (2006) G01N 3/44 (2006.01), G01N 19/00, G01B 3/00. Prystriy dlya avtomatychnoho vyznachennya strukturno-mekhanichnykh vlastyvostey kharchovykh mas [Device for automatic determination of structural and mechanical properties of food masses]. Zayavnyk: Dniprovsʹkyy derzhavnyy ahrarno-ekonomichnyy universytet, № u202106596. Zayavl. 08.09.2022. Opubl. 07.09.2022, byul. № 36. [in Ukrainian].