INVESTIGATION OF THE EXPEDIENCE OF MODIFICATION OF THE CARBOHYDRATE COMPOSITION OF RICE FLOUR IN THE TECHNOLOGY OF GLUTEN-FREE BREAD
Iryna Medvid, Viktor Dotsenko, Olena Shydlovska, Tetiana Ishchenko The research considers a possibility of using modification of the carbohydrate composition of rice flour in the technology of bread of the special destination for celiachia. There has been conducted an analysis of the condition of the carbohydrate-amylase complex of rice flour. Revealed regularities have demonstrated that […]