THE USE OF SUNFLOWER LECITHIN IN THE TECHNOLOGY ON GLUTEN-FREE BREAD WITH ENZYMATIC MODIFICATION OF FLOUR STARCH
Journal Title: Food and Environment Safety - Year 2018, Vol 0, Issue 4
Abstract
The necessity of search of new ways to improve the quality of gluten-free bread for people suffering from celiac disease is considered in the article. As one of the directions of this problem solution the use of surface-active substances has been suggested. The efficiency of the use of sunflower skimmed lecithin for production of rice bread with the use of enzymatic modification of flour starch has been proved. Its influence on the intensity of fermentation in the rice dough, the activity of fermentative microflora and the change of specific volume in the process of maturation has been investigated. The positive influence of emulsifier in the technology of rice bread on the indicators as ready-made products, in particular specific volume, porosity and elastic properties of the crumb have been studied out. It was established that the addition of sunflower skimmed lecithin to vegetable oil in the process of production of rice bread using flour starch hydrolysis promotes the extension of its shelf life and freshness.
Authors and Affiliations
Iryna MEDVID, Olena SHYDLOVSKA, Viktor DOTSENKO
Keywords
Related Articles
- EP ID EP552244
- DOI -
- Views 123
- Downloads 0
EFFECT OF FRACTIONALLY DEFATTED FLOUR OF SEEDS ON THE STRUCTURAL AND MECHANICAL PROPERTIES OF RYE DOUGH
This paper offers investigation of fractionally defatted flour from seeds of walnut, pumpkin, sesame, topinambur flour and their mixes influence on the rheological properties of rye dough. The investigated raw materials...
DETERMINATION OF AFLATOXIN IN DAIRY FEEDS AND MILK IN SOME SELECTED AREAS OF ETHIOPIA
Aflatoxin B1 (AFB1) in feeds and aflatoxin M1 (AFM1) in milk were studied in Holetta, Bishoftu and Hawassa, Ethiopia using Enzyme-linked Immunosorbent Assay (ELISA). Concentrate feeds were more contaminated (7.67 ± 0.80...
COMPLEX QUALITY INDICATOR OF SUGARS AND SUGAR SUBSTITUTES AND THEIR USE IN THE PRODUCTION OF CONFECTIONERY PRODUCTS
The paper presents the results of calculation on the basis of the basic principles of theoretical qualimetry of the complex index of quality of sugars and sugar substitutes. When evaluating sugars according to the comple...
THE USE OF SUNFLOWER LECITHIN IN THE TECHNOLOGY ON GLUTEN-FREE BREAD WITH ENZYMATIC MODIFICATION OF FLOUR STARCH
The necessity of search of new ways to improve the quality of gluten-free bread for people suffering from celiac disease is considered in the article. As one of the directions of this problem solution the use of surface-...
COMPARATIVE STUDY OF TOXIC METALS AND MICRONUTRIENTS IN VEGETABLES IRRIGATED BY SEWAGE/FRESH WATER
The purpose of this study was to compare the concentrations of micronutrients (Maganese, Zinc, Copper, Iron and Chromium) and toxic metals (Lead and Cadmium) in edible part of ten different species of vegetables, irrigat...