Haliasnyi I. Development of non-yeast gluten-free breads technology based on rice and corn flour mixture

Object of the study: technology of non-yeast gluten free breads based on rice and corn flour mixture using additives of protein and polysaccharide nature as structure-forming agents. Research methods: analytical, physical, physicochemical, organoleptic and biochemical methods for determining the quality of semi-finished products and finished products; mathematical methods of experiment planning and experimental data processing. The dissertation is devoted to the development of technology of non-yeast gluten free breads based on flour mixtures by using as functional formers functional recipe components – sodium carboxymethylcellulose and animal protein concentrates, which will allow balancing the rheological properties of porous bread dough. Expediency of replacing the microbiological method of the dough dilution under the action of yeast in favor of mechanical and combined (mechanical-chemical) ways is scientifically substantiated, which will significantly reduce the duration of the process of dough making, decrease the loss of dry matter substances used to feed the yeast. Dosage of investigated polysaccharide and protein additions, the introduction of which in the gluten-free dough at the stage of its preparation improves the processes of formation and stabilization of the foam-type structure, is substantiated by using the mathematical methods of experimental-statistical modeling and optimization. As a result, physicochemical and organoleptic quality indicators increase, as well as the technological cycle of gluten-free non-yeast breads production is reduced. Based on the results of experimental studies, the technology of non-yeast gluten free breads have been developed, which have been approved by the normative documentation. The technology has been tested and implemented in food enterprises and in the educational process. Economic efficiency from their implementation is calculated.