The dissertation is devoted to scientific justification and improvement of gluten-free bread technology made of rice flour with the use of amylolytic enzymes and structure-forming agents.
The literature sources systemized regarding the ways of increasing the technological potential of flour raw materials for the bakery products production for the people with gluten-dependent diseases and analyzed the experience of the use of enzymes, surfactants, hydrocolloids and proteins to regulate its properties.
On the basis of chemical and technology composition analysis of different varieties of rice flour, the expediency of the use of the ground (white) rice flour in the gluten-free bread production was established. The advantages of its application in granulometric composition, water absorption, water and fat-holding capacity are substantiated.
The state of carbohydrate-amylase complex of rice flour was analyzed. It is determined, that the rice flour has two time lower activity of α- and β-amylase and gas-forming ability in comparison to higher-grade rice flour.
The influence of amylolytic enzymes on the accumulation of sugars during the hydrolysis of starch model rice flour systems with a moisture content. In order to intensify the depolymerization of rice flour starch, a rational method of its modification is offered within the preparation of semi-finished hydrolyzate of flour with 65% moisture content, which provides sufficient level of starch hydrolysis (the amount of sugars formed is 5.9% to dry substances) with a reduction of technological process by 2 hours.
It has been experimentally determined that the use of enzymatic modification of rice flour starch promotes the activation of gas formation and acid accumulation, which provides the necessary intensity of fermentation of dough semi-finished products to improve the quality of ready-made products.
The feasibility of the combined use of low-fat lecithin, sunflower oil and as structure-forming agents– dry egg white and HPMC in the formulation of improved gluten-free bread in combination with enzymatic modification of rice flour starch.
By the method of mathematical modelling the prescription dosages of combinations of raw ingredients were optimized: "lecithin, oil, dry egg white" and "lecithin, oil, HPMC" in quantities of "1.0%, 3.0%, 4.0%" and "1,0%, 3.0%, 1.0%" by weight of flour, which provide with the highest quality of finished products.
As a result of the experimental researches, recipes and technological instructions for new products have been developed.
Due to the results of calculations of expected economic efficiency from the sale of products, it is established that the selling price of bread "Snow White" and "Dawn" is 92.45 UAH and 93.23 UAH per 1 kg, which confirms the feasibility of introducing improved technology.
The technology of new products was tested in the production conditions of the restaurants of Kyiv and in the educational process of NUFT.
