THE USE OF SUNFLOWER LECITHIN IN THE TECHNOLOGY ON GLUTEN-FREE BREAD WITH ENZYMATIC MODIFICATION OF FLOUR STARCH

The 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 ski...

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Autores principales:	Iryna MEDVID, Olena SHYDLOVSKA, Viktor DOTSENKO
Formato:	article
Lenguaje:	EN
Publicado:	Stefan cel Mare University of Suceava 2018
Materias:	celiac disease rice bread gluten surface-active substances lecithin starch enzymatic modification Food processing and manufacture TP368-456
Acceso en línea:	https://doaj.org/article/5692ec15a7cf4fb1afd2315923b0149f
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spelling	oai:doaj.org-article:5692ec15a7cf4fb1afd2315923b0149f2021-12-02T19:27:32ZTHE USE OF SUNFLOWER LECITHIN IN THE TECHNOLOGY ON GLUTEN-FREE BREAD WITH ENZYMATIC MODIFICATION OF FLOUR STARCH2068-66092559-6381https://doaj.org/article/5692ec15a7cf4fb1afd2315923b0149f2018-12-01T00:00:00Zhttp://www.fia.usv.ro/fiajournal/index.php/FENS/article/view/611/573https://doaj.org/toc/2068-6609https://doaj.org/toc/2559-6381The 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 was 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.Iryna MEDVIDOlena SHYDLOVSKAViktor DOTSENKOStefan cel Mare University of Suceavaarticleceliac diseaserice breadglutensurface-active substanceslecithinstarchenzymatic modificationFood processing and manufactureTP368-456ENFood and Environment Safety, Vol 17, Iss 4, Pp 352 - 362 (2018)
institution	DOAJ
collection	DOAJ
language	EN
topic	celiac disease rice bread gluten surface-active substances lecithin starch enzymatic modification Food processing and manufacture TP368-456
spellingShingle	celiac disease rice bread gluten surface-active substances lecithin starch enzymatic modification Food processing and manufacture TP368-456 Iryna MEDVID Olena SHYDLOVSKA Viktor DOTSENKO THE USE OF SUNFLOWER LECITHIN IN THE TECHNOLOGY ON GLUTEN-FREE BREAD WITH ENZYMATIC MODIFICATION OF FLOUR STARCH
description	The 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 was 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.
format	article
author	Iryna MEDVID Olena SHYDLOVSKA Viktor DOTSENKO
author_facet	Iryna MEDVID Olena SHYDLOVSKA Viktor DOTSENKO
author_sort	Iryna MEDVID
title	THE USE OF SUNFLOWER LECITHIN IN THE TECHNOLOGY ON GLUTEN-FREE BREAD WITH ENZYMATIC MODIFICATION OF FLOUR STARCH
title_short	THE USE OF SUNFLOWER LECITHIN IN THE TECHNOLOGY ON GLUTEN-FREE BREAD WITH ENZYMATIC MODIFICATION OF FLOUR STARCH
title_full	THE USE OF SUNFLOWER LECITHIN IN THE TECHNOLOGY ON GLUTEN-FREE BREAD WITH ENZYMATIC MODIFICATION OF FLOUR STARCH
title_fullStr	THE USE OF SUNFLOWER LECITHIN IN THE TECHNOLOGY ON GLUTEN-FREE BREAD WITH ENZYMATIC MODIFICATION OF FLOUR STARCH
title_full_unstemmed	THE USE OF SUNFLOWER LECITHIN IN THE TECHNOLOGY ON GLUTEN-FREE BREAD WITH ENZYMATIC MODIFICATION OF FLOUR STARCH
title_sort	use of sunflower lecithin in the technology on gluten-free bread with enzymatic modification of flour starch
publisher	Stefan cel Mare University of Suceava
publishDate	2018
url	https://doaj.org/article/5692ec15a7cf4fb1afd2315923b0149f
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THE USE OF SUNFLOWER LECITHIN IN THE TECHNOLOGY ON GLUTEN-FREE BREAD WITH ENZYMATIC MODIFICATION OF FLOUR STARCH

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