Tsukanova E. Development of technology of special non-protein bread based on plant and microbiological polysaccharides

Object - the technology of special non-protein bread. Purpose - scientific substantiation the technology of special non-protein bread with the using of new system of components "non-protein flour", which based on plant and microbial polysaccharides, and natural carotene addition - kriopasta from carrots. Research methods - standard and special organoleptic, physico-chemical, rheological , microbiological methods of determining the quality of raw materials, semi-finished and finished products, mathematical methods of experimental design and analysis of experimental data with the use of computer technology. Scientific novelty: theoretically and experimentally the technology of new types of non-protein bread were proved and developed. It provides the use as a "flour" component the new components system from "corn starch - rye flour - xanthan gum" in a rational ratio as 100:5:0,3, which due by the complex interaction of structural biopolymer ensures formation the structure of bread without gluten, and also allows to obtain non-protein dough, which differs from analogue by improved structural and mechanical characteristics, and can be processed mechanically, moreover, provides a new method of adding fat to the mixture of dry ingredients in a ratio of "corn starch : fat" as 100:10 and increases the shelf life of bread compared with the equivalent for 6 hours, and the use of addition of frozen carotene raw materials in the form of carrots kriopasta in a ratio of "corn starch : kriopasta" as 100: 10 and improves consumer properties of bread and increase its nutritional value. The results introduced in to bakery production, as well as in the educational process.