INFLUENCE OF THE COMBINATION OF EMULSIFIERS ON THE PROPERTIES OF RICE GLUTEN-FREE DOUGH AND THE QUALITY OF BREAD

The article investigates the influence of low-fat lecithin, sunflower oil, and dry egg white on the rheological properties and microstructure of gluten-free rice dough and quality indicators of ready-made bread. To determine the effectiveness of the use of these emulsifiers, the bread technology wit...

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Autores principales:	Iryna MEDVID, Olena SHYDLOVSKA, Tetiana ISHCHENKO
Formato:	article
Lenguaje:	EN
Publicado:	Stefan cel Mare University of Suceava 2021
Materias:	gluten-free bread rice dough sunflower oil lecithin dried egg white Food processing and manufacture TP368-456
Acceso en línea:	https://doaj.org/article/e6925f366e3a42f7992f56596ad1c341
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spelling	oai:doaj.org-article:e6925f366e3a42f7992f56596ad1c3412021-11-15T08:15:37ZINFLUENCE OF THE COMBINATION OF EMULSIFIERS ON THE PROPERTIES OF RICE GLUTEN-FREE DOUGH AND THE QUALITY OF BREAD2068-66092559-6381https://doaj.org/article/e6925f366e3a42f7992f56596ad1c3412021-09-01T00:00:00Zhttp://fens.usv.ro/index.php/FENS/article/view/811/744https://doaj.org/toc/2068-6609https://doaj.org/toc/2559-6381The article investigates the influence of low-fat lecithin, sunflower oil, and dry egg white on the rheological properties and microstructure of gluten-free rice dough and quality indicators of ready-made bread. To determine the effectiveness of the use of these emulsifiers, the bread technology with implementation of enzyme modificated (by amylolytic enzymes) flour starch was used. To assess the rheological state of the dough, its viscoplastic properties (shear stress and effective viscosity of the test systems) were analyzed using a rotary viscometer. The dough microstructure was examined by microscopy. Traditional methods to determine physical and chemical indicators of ready-made bread quality were used. The results showed that the emulsifiers implementation changed the behavior of rice dough, and had the positive effect on the qualitative (specific volume and porosity). It has been found that the use of a combination of emulsifiers from low-fat lecithin, sunflower oil, and dried egg white in rice bread technology in combination with enzymatic modification of flour starch significantly improves the rheological properties and structure of gluten-free dough and provides high indicators of specific volume and porosity of ready-made products.Iryna MEDVIDOlena SHYDLOVSKATetiana ISHCHENKOStefan cel Mare University of Suceavaarticlegluten-free breadrice doughsunflower oillecithindried egg whiteFood processing and manufactureTP368-456ENFood and Environment Safety, Vol 20, Iss 3, Pp 172-181 (2021)
institution	DOAJ
collection	DOAJ
language	EN
topic	gluten-free bread rice dough sunflower oil lecithin dried egg white Food processing and manufacture TP368-456
spellingShingle	gluten-free bread rice dough sunflower oil lecithin dried egg white Food processing and manufacture TP368-456 Iryna MEDVID Olena SHYDLOVSKA Tetiana ISHCHENKO INFLUENCE OF THE COMBINATION OF EMULSIFIERS ON THE PROPERTIES OF RICE GLUTEN-FREE DOUGH AND THE QUALITY OF BREAD
description	The article investigates the influence of low-fat lecithin, sunflower oil, and dry egg white on the rheological properties and microstructure of gluten-free rice dough and quality indicators of ready-made bread. To determine the effectiveness of the use of these emulsifiers, the bread technology with implementation of enzyme modificated (by amylolytic enzymes) flour starch was used. To assess the rheological state of the dough, its viscoplastic properties (shear stress and effective viscosity of the test systems) were analyzed using a rotary viscometer. The dough microstructure was examined by microscopy. Traditional methods to determine physical and chemical indicators of ready-made bread quality were used. The results showed that the emulsifiers implementation changed the behavior of rice dough, and had the positive effect on the qualitative (specific volume and porosity). It has been found that the use of a combination of emulsifiers from low-fat lecithin, sunflower oil, and dried egg white in rice bread technology in combination with enzymatic modification of flour starch significantly improves the rheological properties and structure of gluten-free dough and provides high indicators of specific volume and porosity of ready-made products.
format	article
author	Iryna MEDVID Olena SHYDLOVSKA Tetiana ISHCHENKO
author_facet	Iryna MEDVID Olena SHYDLOVSKA Tetiana ISHCHENKO
author_sort	Iryna MEDVID
title	INFLUENCE OF THE COMBINATION OF EMULSIFIERS ON THE PROPERTIES OF RICE GLUTEN-FREE DOUGH AND THE QUALITY OF BREAD
title_short	INFLUENCE OF THE COMBINATION OF EMULSIFIERS ON THE PROPERTIES OF RICE GLUTEN-FREE DOUGH AND THE QUALITY OF BREAD
title_full	INFLUENCE OF THE COMBINATION OF EMULSIFIERS ON THE PROPERTIES OF RICE GLUTEN-FREE DOUGH AND THE QUALITY OF BREAD
title_fullStr	INFLUENCE OF THE COMBINATION OF EMULSIFIERS ON THE PROPERTIES OF RICE GLUTEN-FREE DOUGH AND THE QUALITY OF BREAD
title_full_unstemmed	INFLUENCE OF THE COMBINATION OF EMULSIFIERS ON THE PROPERTIES OF RICE GLUTEN-FREE DOUGH AND THE QUALITY OF BREAD
title_sort	influence of the combination of emulsifiers on the properties of rice gluten-free dough and the quality of bread
publisher	Stefan cel Mare University of Suceava
publishDate	2021
url	https://doaj.org/article/e6925f366e3a42f7992f56596ad1c341
work_keys_str_mv	AT irynamedvid influenceofthecombinationofemulsifiersonthepropertiesofriceglutenfreedoughandthequalityofbread AT olenashydlovska influenceofthecombinationofemulsifiersonthepropertiesofriceglutenfreedoughandthequalityofbread AT tetianaishchenko influenceofthecombinationofemulsifiersonthepropertiesofriceglutenfreedoughandthequalityofbread
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INFLUENCE OF THE COMBINATION OF EMULSIFIERS ON THE PROPERTIES OF RICE GLUTEN-FREE DOUGH AND THE QUALITY OF BREAD

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