Influence of fermentative modification of rice flour starch on bread quality for patients with celiac disease

dc.contributor.authorMedvid, Irina
dc.contributor.authorShydlovska, Olena
dc.contributor.authorDotsenko, Viktor
dc.date.accessioned2018-04-11T09:13:25Z
dc.date.available2018-04-11T09:13:25Z
dc.date.issued2017
dc.description.abstractThe 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.citationMedvid, 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.urihttps://dspace.nuft.edu.ua/handle/123456789/26944
dc.language.isoenuk_UA
dc.subjectceliac diseaseuk_UA
dc.subjectbreaduk_UA
dc.subjecthydrolysisuk_UA
dc.subjectstarchuk_UA
dc.subjectα-amylaseuk_UA
dc.subjectglucoamylaseuk_UA
dc.subjectцеліакіяuk_UA
dc.subjectхлібuk_UA
dc.subjectгідролізuk_UA
dc.subjectкрохмальuk_UA
dc.subjectα-амілазаuk_UA
dc.subjectглюкоамілазаuk_UA
dc.subjectцелиакияuk_UA
dc.subjectхлебuk_UA
dc.subjectгидролизuk_UA
dc.subjectкрахмалuk_UA
dc.subjectα-амилазаuk_UA
dc.subjectглюкоамилазаuk_UA
dc.subjectкафедра готельно-ресторанної справиuk_UA
dc.titleInfluence of fermentative modification of rice flour starch on bread quality for patients with celiac diseaseuk_UA
dc.typeArticleuk_UA

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