Use of rice flour in wheat bread technology
Anastasiia Shevchenko, Vira Drobot Last decade is characterized by the increase in the incidence of inflammatory bowel diseases all over the world. Diet therapy, which includes reducing the amount of dietary fiber and including phospholipids in it, is effective in maintaining a sTable condition in case of these diseases. A promising raw material with a low […]
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 […]