Production of Gluten-free Bread Based on Rational Use of Natural Resources
Abstract
The paper provides a scientific foundation for an integrated approach to the problem of expanding the range of bread for special purposes, including that for patients with celiac disease. The high cost of gluten-free foreign products makes rational use of cornflour and bread production technology based on it currently relevant. The use of enzymatic modification of cornflour starch is found to increase the gas formation of dough, which increases the accumulation of mono- and disaccharides up to 5.5 %. The use of surfactants to increase the gas retention capacity of dough is proved to be expedient. The effect of deoiled soy lecithin on the properties of dough and qualitative characteristics of cornbread was discovered. Dry egg albumen was added to make the bread structure porous. Preliminary hydration of protein was revealed to improve the leavening of bread. It was proved that semi-finished product, hydrolysate, in an amount of 50 % of the cornflour weight, 1 % soybean deoiled lecithin, 2.5 % vegetable oil, and 4 % dried egg albumen increase the gas retention capacity of dough and reduce its viscosity and gelatinization temperature to produce high-quality gluten-free corn pan bread.
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