Influence of fermentative modification of rice flourstarch on bread quality for patients with celiac disease

摘要

Introduction. The expedient use of ferments withamylolytic activity for carbohydrate composition modificationof rice flour aiming to improve the quality of gluten-free breadis scientifically based.Materials and methods. Rice flour starch has beenhydrolyzed with the help of mushroom α-amylase andglucoamylase. General amount of saccharides has beendetermined by iodometric method. Dextrin contents – by theirability to be precipitated in conditions of differentconcentrations of ethanol in the solution. The course ofmicrobiological processes in the dough has been examined byits gasification ability using volumetric method and generalacidity using titration method.Results and discussion. The use of α-amylase in amountof 0,005% and glucoamulase in amount of 0,03% to mass ofrice flour causes sugar accumulation in amount of 5,5–6%,which is necessary for the intensification of course ofmicrobiological processes in the dough. To hydrolyze the starchmore fully, it is expedient to prepare a semi-finished producthydrolysate with 50% of rice flour from its recipe humidity of65% with further kneading the dough on its basis. Toaccumulate monosaccharides and disaccharides to the amount,which is optimal for active yeast functionality and forimprovement of gasification in the dough, duration of rice flourstarch hydrolysis while preparing the semi-finished product,hydrolysate is 2 hours.The products of rice flour starch hydrolysis, which werecreated as a result of fermentative modification by α-amylaseand glucoamylase, particularly monosaccharides anddisaccharides, intensify the process of dough fermentation,which is affirmed by increase of CO2 for 57,8% and increase ofacidity for 0,6 degr. in comparison to control example,consequently to this the ready-made products are characterizedby structurally mechanical quality scores. Increase of dextrinamount in the dough influences deceleration of starchretrogradation while keeping ready-made products.Conclusions. Hydrolyzation of rice flour starch with thehelp of amylolytic ferments in preparation of a bread forpatients suffering from celiac disease helps to intensifymicrobiological processes in the dough, to improve qualityscores of ready-made products and prolonging of theirexpiration date.