The use of sunflower lecithin in the technology on gluten-free bread with enzymatic modification of flour starch

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dc.contributor.authorMedvid, Irina
dc.contributor.authorShydlovska, Olena
dc.contributor.authorDotsenko, Viktor
dc.date.accessioned2019-02-01T09:49:29Z
dc.date.available2019-02-01T09:49:29Z
dc.date.issued2018
dc.description.abstractThe 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 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.uk_UA
dc.identifier.citationMedvid, І. The use of sunflower lecithin in the technology on gluten-free bread with enzymatic modification of flour starch / І. Medvid, О. Shydlovska, V. Dotsenko // Food and Environment Safety. – 2018. – Volume XVII, Issue 4. – Р. 352-362.uk_UA
dc.identifier.urihttps://dspace.nuft.edu.ua/handle/123456789/28780
dc.language.isoenuk_UA
dc.subjectсeliac diseaseuk_UA
dc.subjectrice breaduk_UA
dc.subjectglutenuk_UA
dc.subjectsurface-active substancesuk_UA
dc.subjectlecithinuk_UA
dc.subjectstarchuk_UA
dc.subjectenzymatic modificationuk_UA
dc.subjectцеліакіяuk_UA
dc.subjectрисовий хлібuk_UA
dc.subjectглютенuk_UA
dc.subjectлецитинuk_UA
dc.subjectкрохмальuk_UA
dc.subjectферментативна модифікаціяuk_UA
dc.subjectповерхнево-активні речовиниuk_UA
dc.subjectкафедра готельно-ресторанної справиuk_UA
dc.titleThe use of sunflower lecithin in the technology on gluten-free bread with enzymatic modification of flour starchuk_UA
dc.typeArticleuk_UA

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