Development of gluten-free non-yeasted dough structure as factor of bread quality formation

Development of gluten-free non-yeasted dough structure as factor of bread quality formation

The article is devoted to the study of the influence of hydrocolloids and animal protein concentrates on the formation of the foam-like structure of gluten-free non-yeast dough as the main factor for bread quality formation. The use of CMC in a concentration of 0.5% is found to be appropriate. The b...

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Bibliographic Details
Main Authors: Olga Shanina, Ivan Galyasnyj, Tetyana Gavrysh, Kateryna Dugina, Yuriy Sukhenko, Vladyslav Sukhenko, Natalia Miedviedieva, Mikhailo Mushtruk, Tatyana Rozbytska, Natalia Slobodyanyuk
Format: Article
Language:English
Published: HACCP Consulting 2019-12-01
Series:Potravinarstvo
Subjects:
gluten-free
non-yeast
cmc
apc
dough structure
Online Access:https://potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/1201

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https://potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/1201

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