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Information × Registration Number 0222U002863, 0119U000170 , R & D reports Title Using of gluten-free raw materials and modern additives of the structure's founders for the creation of food products popup.stage_title Head Shanina Olha Mykolaivna, д.т.н. Registration Date 16-02-2022 Organization State Biotechnology University popup.description2 The object of research is the technology of gluten-free yeast bread based on rice flour with the use of protein and polysaccharide additives as structuring agents. The aim of the work is to develop the technology of yeast-free gluten bread by using gelatin and food agar, which can reduce the duration of dough-making, improve the structural and mechanical properties of the dough and the quality of baked goods. Research methods - physical, physicochemical and organoleptic. The research is devoted to the development of gluten-free yeast bread technology by using functional prescription components of agar and gelatin food as structural agents separately and in a mixture, which will balance the rheological properties of porous bread dough. Dosage of experimental polysaccharide and protein supplements is substantiated. As a result of their use physicochemical and organoleptic indicators of quality increase. Gluten-free yeast bread technology has been developed. RICE FLOUR, AGAR, GELATINE, QUALITY INDICATORS.  Product Description popup.authors popup.nrat_date 2022-03-09 Close