Effect of Ion-Ozone on the Rheological Properties of the Pasta Product Prepared by Adding Additive to Soft Wheat Flour

Abstract

An important way to eliminate the lack of durum wheat flour required for pasta used in the diet is to expand the range of food products enriched with functional ingredients that have a positive effect on people's health. The main direction of our scientific work is the production of a new type of pasta product by using the high-quality triticale wheat containing biologically active substances, which is used as a high-potential raw material for domestic production. By adding triticale flour to soft wheat flour, preparing a new range of pasta products, it is possible to increase its rheological properties by treating it with ionozone. According to the results of the research, it was observed that the elasticity of the dough increases by 3 mm, the deformation of the dough by 13 J, and the strength by 45.06-58 grams.