RHEOLOGICAL PROPERTIES OF GLUTEN-FREE OF UNLEAVENED DOUGH
Journal Title: Молодий вчений - Year 2017, Vol 2, Issue 42
Abstract
Rheological properties of unleavened dough with gluten-free raw materials are investigated in this article. Alternative gluten-free flours, which can be used in bread technology, are analyzed. Efforts directed towards modification of the dough gas-retaining ability and porosity of finished gluten-free breads are identified and justi-fied. Rheological behavior of unleavened dough for various types of gluten-free flours and its interaction with the quality parameters of final bakery product is deter-mined. Needs to regulate structural and mechanical properties of dough and final products using flour mixtures are proved.
Authors and Affiliations
O. M. Shanina, T. V. Gavrish, I. V. Haliasnyi, K. V. Dugina
Keywords
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- EP ID EP619041
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