Lobachova N. Technology of non-gluten bakery products with the use of collagen proteins and transglutaminase.

The thesis is devoted to the relevant task for bakery area, namely the improvement of non-gluten bakery products technology withthe use of collagen proteins and transglutaminase, which allows to raisesubstantially the quality of bread at the expense of improvement of goods structure and its external view.Literature facts as for celiac disease and non-gluten food as a method of its treatment are systematized. Modern methods of technological potential increase of flour raw material and the experience of enzyme using for the regulation of its quailіties are shown and analyzed. The prospects and effectiveness of transglutaminase use for the making of modern foodstuff, including non-gluten bakery products, are pointed out.The relevance of combined use of flour mixtures, transglutamise and collagen proteins, to which it has a high reactivity (gelatin, Gelios-11, Skanpro T95) is proved. It is confirmed experimentally that the use of additives as a structure correctors allows to improve specific volume of bread, its porosity and taste qualities.Influence of transglutaminase together with collagen protein additives on the rheological, microbiological and hydration qualities of non-gluten dough is defined.Its influence on the protein complex of flour and hydrothermal qualities of starch is researched. Complex evaluation of quality kinds of non-gluten bread is estimated and its high level in comparison with traditional products is shown. A complex of measures is fulfilled as for development of normative documents for new production, its approbation and introduction. The economic effect of new technology introduction on the enterprises of food sector is determined.