Medvid, IrinaShydlovska, OlenaDotsenko, Viktor2018-04-112018-04-112017Medvid, 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.https://dspace.nuft.edu.ua/handle/123456789/26944The 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.enceliac diseasebreadhydrolysisstarchα-amylaseglucoamylaseцеліакіяхлібгідролізкрохмальα-амілазаглюкоамілазацелиакияхлебгидролизкрахмалα-амилазаглюкоамилазакафедра готельно-ресторанної справиArticle