Please use this identifier to cite or link to this item: 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
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