EXPEDIENCE OF THE USE OF PSYLLIUM AS STRUCTURE FORMER IN THE TECHNOLOGY OF GLUTEN-FREE BAKERY PRODUCTS
DOI:
https://doi.org/10.31073/foodresources2018-10-28Keywords:
gluten-free bread, corn starch, hydrocolloids, psyllium, hydroxypropylmethylcellulose, mixtureAbstract
This article presents the results of research of the effects of mixtures of psyllium and hydroxypropylmethylcellulose (HPMC) on the quality of gluten-free bread in order to test their synergistic interactions on the basis of the starch component (corn starch). The use of psyllium and HPMC, as separate components to improve the quality of gluten-free finished products, and their complexes in the ratio of 1:0, 3:1; 1:1; 1:3; 0:1, respectively has been analyzed. The influence of investigated technological measures on the quality of gluten-free bread according to organoleptic parameters was studied were determined. The optimal ratio of investigated hydrocolloids for making gluten-free bread from of corn starch has been set. The influence of optimum ratio of psyllium and HPMC on the quality of gluten-free bread from the gluten-free mixture containing, in addition to corn starch, potato starch, corn, rice and millet flour was determined. The conclusions about expedience of use of psyllium in the technology of gluten-free bread were made.
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https://doi.org/10.31073/foodresources2018-10-28
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