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https://dspace.nuft.edu.ua/jspui/handle/123456789/26944
Title: | Influence of fermentative modification of rice flour starch on bread quality for patients with celiac disease |
Authors: | Medvid, Irina Shydlovska, Olena Dotsenko, Viktor |
Keywords: | celiac disease bread hydrolysis starch α-amylase glucoamylase целіакія хліб гідроліз крохмаль α-амілаза глюкоамілаза целиакия хлеб гидролиз крахмал α-амилаза глюкоамилаза кафедра готельно-ресторанної справи |
Issue Date: | 2017 |
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. |
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. |
URI: | http://dspace.nuft.edu.ua/jspui/handle/123456789/26944 |
Appears in Collections: | Статті |
Files in This Item:
File | Description | Size | Format | |
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UKRAINIAN FOOD JOURNAL.pdf | 618,87 kB | Adobe PDF | View/Open |
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