Makhynko, ValeriyChernish, LyudmilaBerezhna, Oksana2016-05-262016-05-262016Makhynko, V. Influence of vegetable protein isolates on structural and mechanical properties of wheat dough / V. Makhynko, L. Chernysh, O. Berezna // Food Science for Well-being (CEFood 2016) : 8th Central European Congress on Food 2016 : book of Abstracts, 23-26 May 2016. — K.: NUFT, 2016. — Р. 167.978-966-612-181-6https://dspace.nuft.edu.ua/handle/123456789/23438The influence of soya’s, pea’s and rice’s isolates on the structural and mechanical properties of wheat dough. Dough’s’ farinogram are explored with the addition of 20% of the isolates showed that all samples bind more water than the control: the least – with the addition of rice protein isolate (5% more over the control), the most - soya’s isolate (32% more over the control). We calculated that the addition of 1 g of isolate of soya requires in additional 2.2 g of water, 1 g of protein isolate of peas – 1.4 g of water and 1 g of rice protein isolate – 1.2 g of water.endoughvegetable proteinisolatesdry wheat glutenfarinogramтісторослинний білокізолятисуха пшенична клейковинафаринограматесторастительный белокизолятысухая пшеничная клейковинафаринограммакафедра технології хлібопекарських і кондитерських виробівThesis