Research of polysaccharide and protein supplements influence on viscous properties of gluten-free dough

Research of polysaccharide and protein supplements influence on viscous properties of gluten-free dough

Development of measures to improve the structural and mechanical properties of dough and bread is important issue of improving of gluten-free bread technology. For this purpose, it was suggested to use polysaccharide and protein supplements during dough making process. It is shown that implementatio...

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Bibliographic Details
Main Authors: Olga Shanina, Tetyana Gavrish, Ivan Haliasnyi, Sergii Minchenko
Format: Article
Language:English
Published: PC Technology Center 2017-03-01
Series:Tehnologìčnij Audit ta Rezervi Virobnictva
Subjects:
starch gelatinization
falling number
flour mixes
gluten-free bread
carboxymethyl cellulose
Online Access:http://journals.uran.ua/tarp/article/view/100044

Internet

http://journals.uran.ua/tarp/article/view/100044

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