Development of gluten-free non-yeasted dough structure as factor of bread quality formation

Authors

  • Olga Shanina Kharkiv Petro Vasylenko National Technical University of Agriculture, Department of Technologies of Processing and Food Industries, Alchevsky str., 44, 61002, Kharkiv, Ukraina, Tel.: +380509103205
  • Ivan Galyasnyj Kharkiv Petro Vasylenko National Technical University of Agriculture, Department of Technologies of Processing and Food Industries, Alchevsky str., 44, 61002, Kharkiv, Ukraina, Tel.: +380577730149
  • Tetyana Gavrysh Kharkiv Petro Vasylenko National Technical University of Agriculture, Department of Technologies of Processing and Food Industries, Alchevsky str., 44, 61002, Kharkiv, Ukraina, Tel.: +380577164139
  • Kateryna Dugina Kharkiv Petro Vasylenko National Technical University of Agriculture, Department of Technologies of Processing and Food Industries, Alchevsky str., 44, 61002, Kharkiv, Ukraina, Tel.: +380577164139
  • Yuriy Sukhenko National University of Life and Environmental Sciences of Ukraine, Department of Processes and Equipment for Processing of Agricultural Production, Heroiv Oborony str, 15, 03041, Kyiv, Ukraine, Tel.: +380675012335 https://orcid.org/0000-0002-8325-3331
  • Vladyslav Sukhenko National University of Life and Environmental Sciences of Ukraine, Department of Standardization and Certifying of Agricultural Products, Heroiv Oborony str, 15, 03041, Kyiv, Ukraine, Tel.: +380679912194 https://orcid.org/0000-0002-8325-3331
  • Natalia Miedviedieva National University of Life and Environmental Sciences of Ukraine Department of Standardization and Certifying of Agricultural Products, Heroiv Oborony str, 15, 03041, Kyiv, Ukraine, Tel.: +380994834450 https://orcid.org/0000-0002-9475-0990
  • Mikhailo Mushtruk National University of Life and Environmental Sciences of Ukraine, Department of Processes and equipment for Processing of Agricultural Production, Heroiv Oborony str, 15, 03041, Kyiv, Ukraine, Tel.: +380989412606 https://orcid.org/0000-0002-3646-1226
  • Tatyana Rozbytska National University of Life and Environmental Sciences of Ukraine Department of Standardization and Certifying of Agricultural Products, Heroiv Oborony str, 15, 03041, Kyiv, Ukraine, Tel.: +380939219680
  • Natalia Slobodyanyuk National University of Life and Environmental Sciences of Ukraine Department of Standardization and Certifying of Agricultural Products, Heroiv Oborony str, 15, 03041, Kyiv, Ukraine, Tel.: +380982768508

DOI:

https://doi.org/10.5219/1201

Keywords:

gluten-free, non-yeast, CMC, APC, dough structure

Abstract

The article is devoted to the study of the influence of hydrocolloids and animal protein concentrates on the formation of the foam-like structure of gluten-free non-yeast dough as the main factor for bread quality formation. The use of CMC in a concentration of 0.5% is found to be appropriate. The bread volume increases to 236 cm3.100g-1 in comparison with the control sample in water – 202 cm3.100g-1. It is proved that the suggested additives in the amounts of 0.5 ‒ 1.0% Helios-11 and 0.5% CMC solution cause 100% resistance of egg white foam. In this case, the foaming ability increases with the addition of Helios-11 only in amounts up to 1.0%, then decreases for higher amounts of Helios-11 or in the presence of CMC. This can be explained by the increase in density of the whipping mass and the ability of both additives to thicken solutions. In the presence of the additives, the foamy texture of the dough changes. The number of large pores (0.7 – 1.5 mm) decreases almost fourfold, and the number of small and very small pores (0.1 ‒ 0.5 mm) increases significantly. The index of form resistance of the control sample is 32, and in the presence of 0.5% CMC with 0.5 ‒ 1.0% APC is 20 ‒ 21, which indicates a decrease in the surface tension of the aqueous solutions with additives, to a large extent, in the case of joint use.

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Published

2019-12-28

How to Cite

Shanina, O., Galyasnyj, I. ., Gavrysh, T. ., Dugina, K. ., Sukhenko, Y. ., Sukhenko, V., Miedviedieva, N., Mushtruk, M., Rozbytska, T. ., & Slobodyanyuk, N. . (2019). Development of gluten-free non-yeasted dough structure as factor of bread quality formation. Potravinarstvo Slovak Journal of Food Sciences, 13(1), 971–983. https://doi.org/10.5219/1201

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Vol. 13 No. 1 (2019): Potravinarstvo Slovak Journal of Food Sciences

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