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Information × Registration Number 0223U001448, 0119U003668 , R & D reports Title Research of physicochemical, microbiological, biochemical processes in the production of food products from grain and flour popup.stage_title Head Havrysh Tetiana Volodymyrivna, Кандидат технічних наук Registration Date 28-01-2023 Organization State Biotechnology University popup.description2 The object of the research is the technology of gluten-free pasta products based on a mixture of rice and corn flour with the use of psyllium additive as a structure former; the technology of yeast-free gluten-free bread based on rice flour with the use of additives of protein and polysaccharide nature as structure-forming additives. The purpose of the work is the scientific justification and development of innovative technology for gluten-free bakery and pasta products through the use of structure-forming additives. Research methods are analytical, physical, physicochemical, organoleptic and biochemical methods of determining the quality of semi-finished products and finished products and processing experimental data. Scientific novelty of the obtained results. the effectiveness of using flour mixtures based on rice and corn flour in the ratio of 30:70 in the production technology of gluten-free pasta products has been proven. The possibility of using psyllium as a structure former was established and its positive effect on the main components of flour and dough was scientifically substantiated; - the effective influence of protein and polysaccharide additives on the structural properties of dough and gluten-free bread has been proven.  Product Description popup.authors Borovikova Nataliia O Danshin Yaroslav Fomina Iryna M. Shanina Olha М. popup.nrat_date 2023-01-28 Close