INFLUENCE OF THE COMBINATION OF EMULSIFIERS ON THE PROPERTIES OF RICE GLUTEN-FREE DOUGH AND THE QUALITY OF BREAD

INFLUENCE OF THE COMBINATION OF EMULSIFIERS ON THE PROPERTIES OF RICE GLUTEN-FREE DOUGH AND THE QUALITY OF BREAD

The article investigates the influence of low-fat lecithin, sunflower oil, and dry egg white on the rheological properties and microstructure of gluten-free rice dough and quality indicators of ready-made bread. To determine the effectiveness of the use of these emulsifiers, the bread technology wit...

Full description

Bibliographic Details
Main Authors: Iryna MEDVID, Olena SHYDLOVSKA, Tetiana ISHCHENKO
Format: Article
Language:English
Published: Stefan cel Mare University of Suceava 2021-09-01
Series:Food and Environment Safety
Subjects:
gluten-free bread
rice dough
sunflower oil
lecithin
dried egg white
Online Access:http://fens.usv.ro/index.php/FENS/article/view/811/744

Internet

http://fens.usv.ro/index.php/FENS/article/view/811/744

Similar Items