Drobot, ViraSemenova, AnastasiaSmirnova, ElizabethMykhonik, Larysa2014-05-202014-05-202014Drobot V. Effect of buckwheat processing products on dough and bread quality made from whole-wheat flour / V. Drobot, A. Semenova, J. Smirnova, L. Mykhonik // International Journal of Food Studies. – ISEKI. – Food Association (IFA). – Base of articles “EBSCO”. – April, 2014. – Vol. 3. – P. 1–12.https://dspace.nuft.edu.ua/handle/123456789/14441The article gives a brief overview of the current nutritional situation of the Ukrainian population and describes useful buckwheat properties. The objective of the paper is to study the effect of buckwheat processing products (flour and flakes) on the technological process and quality of bread made from whole-wheat flour. This article describes and analyzes research data on the rheological properties of dough samples which were determined by farinograph and amylograph.enbuckwheatprocessing productsdoughwhole-wheat flourrheological propertiesгречкапродукти переробкитістоборошно з суцільнозмеленого зерна пшениціреологічні властивостікафедра технології хлібопекарських і кондитерських виробівпродукты переработкитестомука из цельноперемолотого зерна пшенициреологические свойствакафедра іноземних мов професійного спрямуванняArticle