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Rheological characteristics of raw materials and finished products in the manufacture of frozen fish dumplings from dough with reduced gluten content

DOI: 10.17586/1606-4313-2024-23-2-50-57
UDC 637.521.475

Rheological characteristics of raw materials and finished products in the manufacture of frozen fish dumplings from dough with reduced gluten content

Alshevsky D. L., Ustych Vladimir I., Alshevskaya Marina N.

For citation: Alshevsky D.L., Ustych V.I., Alshevskaya M.N. Rheological characteristics of raw materials and finished products in the manufacture of frozen fish dumplings from dough with reduced gluten content. Journal of International Academy of Refrigeration. 2024. No 2. p. 50-57. DOI: 10.17586/1606-4313-2024-23-2-50-57

Abstract
The article discusses the issues of scientific substantiation of the use of industrially produced separated frozen minced aquaculture salmon and non-baking flours for the production of fish dumplings in terms of rheological characteristics. Based on the conducted scientific research, experimental patterns of changes in the rheological characteristics of raw materials (minced salmon and dumpling dough) and finished products (fish dumplings) in the manufacture of frozen fish dumplings using traditional dough and the dough with a reduced gluten content were established. The dependencies of the rheological characteristics of minced salmon in a wide range of negative and positive temperatures have been established. It has been determined that traditional dumpling dough made from wheat flour and dumpling dough with a reduced gluten content have relatively similar rheological characteristics. It has been established that test dumplings with salmon made of traditional dough and the dough with a reduced gluten content, when ready for consumption, have similar rheological quality indicators.

Keywords: separated minced salmon, dough with reduced gluten content, fish dumplings, rheological parameters.

All references

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