2019
DOI: 10.5219/1201
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Development of gluten-free non-yeasted dough structure as factor of bread quality formation

Abstract: 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 bread volume increases to 236 cm3.100g-1 in comparison with the control sample in water – 202 cm3.100g-1. It is proved that the suggested additives in the amounts of 0.5 ‒ 1.0% Helios-11 and 0.5% CMC solution cause 1… Show more

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Cited by 25 publications
(9 citation statements)
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“…According to the research of leading scientists in meat production, it was proved that microflora reduces the residual amount of nitrites and preserves the basic physicochemical and organoleptic properties of meat products [46], [47]. To reach such goal, producers use the most often the specific culture of Stарhуlососсus саrnоsus [48], [49]. The special analysis of the kinetics of reduction of nitrate ion by this culture showed its completeness in boiled sausages [50].…”
Section: Resultsmentioning
confidence: 99%
“…According to the research of leading scientists in meat production, it was proved that microflora reduces the residual amount of nitrites and preserves the basic physicochemical and organoleptic properties of meat products [46], [47]. To reach such goal, producers use the most often the specific culture of Stарhуlососсus саrnоsus [48], [49]. The special analysis of the kinetics of reduction of nitrate ion by this culture showed its completeness in boiled sausages [50].…”
Section: Resultsmentioning
confidence: 99%
“…However, the introduction of drugs can adversely affect the milk productivity of cows after calving. The improvement of the parameters of the reproductive capacity of cows will lead to milk productivity decreases [21], [22], [23], [24], [25]. The use of the biologically active preparation "Glutam 1M" for cows in the last decade of pregnancy causes a reduction in the duration of the recovery and service period of cows.…”
Section: Resultsmentioning
confidence: 99%
“…Reducing humidity and increasing porosity can reduce energy consumption for further drying, which can significantly speed up the process, simplify the selection and maintenance of the dryer [22], [23], [24]. The driving force of the dehumidification process is increased by vibration extrusion, centrifugation during rotor spinning, development of an electroosmotic effect when creating conditions for unilateral diffusion, and the process of filtering the medium through the perforation of the rotor.…”
Section: Scientific Work [7] [8] [9] [10]mentioning
confidence: 99%