Grischenko A. The refinement of gluten-free bread technology.

The dissertation is dedicated to the refinement of dietetic gluten-free bread technology. The technological properties of gluten-free raw materials that characterize their bakery properties have been researched. Taking into account poor technological properties of starch and gluten-free flour author has proposed using of guar gum and xantan gum for bettering structure-mechanical properties of gluten-free dough. Addition of rice flour, maize and buckwheat flour to the recipe exerted best organoleptical quality indexes as well as nutritional value of gluten-free bread from starch. The biochemical, microbial and colloidal processes in gluten-free bread technology have been carried out. It has been proven that sugar is a necessary ingredient of the recipe for providing alcohol fermentation in the gluten-free dough and rising of dough. Based upon the studies the normative documentation for new kinds of bread has been developed and approved as well as their nutritional value has been calculated. The refined technology has been approved in production and defended by the patents of Ukraine.