Influence of fermentative modification of rice flour starch on bread quality for patients with celiac disease
dc.contributor.author | Medvid, Irina | |
dc.contributor.author | Shydlovska, Olena | |
dc.contributor.author | Dotsenko, Viktor | |
dc.date.accessioned | 2018-04-11T09:13:25Z | |
dc.date.available | 2018-04-11T09:13:25Z | |
dc.date.issued | 2017 | |
dc.description.abstract | The expedient use of ferments with amylolytic activity for carbohydrate composition modification of rice flour aiming to improve the quality of gluten-free bread is scientifically based. Hydrolyzation of rice flour starch with the help of amylolytic ferments in preparation of a bread for patients suffering from celiac disease helps to intensify microbiological processes in the dough, to improve quality scores of ready-made products and prolonging of their expiration date. | uk_UA |
dc.identifier.citation | Medvid, І. Influence of fermentative modification of rice flour starch on bread quality for patients with celiac disease / І. Medvid, О. Shydlovska, V. Dotsenko // Ukrainian Food Journal. – 2017. – Volume 6. Issue 4. – Р. 632-647. | uk_UA |
dc.identifier.uri | https://dspace.nuft.edu.ua/handle/123456789/26944 | |
dc.language.iso | en | uk_UA |
dc.subject | celiac disease | uk_UA |
dc.subject | bread | uk_UA |
dc.subject | hydrolysis | uk_UA |
dc.subject | starch | uk_UA |
dc.subject | α-amylase | uk_UA |
dc.subject | glucoamylase | uk_UA |
dc.subject | целіакія | uk_UA |
dc.subject | хліб | uk_UA |
dc.subject | гідроліз | uk_UA |
dc.subject | крохмаль | uk_UA |
dc.subject | α-амілаза | uk_UA |
dc.subject | глюкоамілаза | uk_UA |
dc.subject | целиакия | uk_UA |
dc.subject | хлеб | uk_UA |
dc.subject | гидролиз | uk_UA |
dc.subject | крахмал | uk_UA |
dc.subject | α-амилаза | uk_UA |
dc.subject | глюкоамилаза | uk_UA |
dc.subject | кафедра готельно-ресторанної справи | uk_UA |
dc.title | Influence of fermentative modification of rice flour starch on bread quality for patients with celiac disease | uk_UA |
dc.type | Article | uk_UA |
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