Substantiation of basic stages of gluten-free steamed bread production and its influence on quality of finished product

Authors

  • Olga Shanina Kharkiv Petro Vasylenko National Technical University of Agriculture, Educational and scientific institute of processing and food productions, Department of technologies of processing and food industries, Myronosytska st., 92, 61002, Kharkiv, Ukraine, Tel.: +380509103205 https://orcid.org/0000-0003-2465-1257
  • Sergii Minchenko Kharkiv Petro Vasylenko National Technical University of Agriculture, Educational and scientific institute of processing and food productions, Department of technologies of processing and food industries, Myronosytska st., 92, 61002, Kharkiv, Ukraine, Tel.: +380577164139
  • Tetyana Gavrysh Kharkiv Petro Vasylenko National Technical University of Agriculture, Educational and scientific institute of processing and food productions, Department of technologies of processing and food industries, Myronosytska st., 92, 61002, Tel.: +380661758947
  • Yuriy Sukhenko National University of Life and Environmental Sciences of Ukraine, Faculty food technologies and quality management of products of agricultural produkts, Department of Processes and equipment for processing of agricultural production, Heroiv Oborony Str.15, 03041, Kyiv, Ukraine, Tel.: +380675012335 https://orcid.org/0000-0002-1964-7467
  • Vladyslav Sukhenko National University of Life and Environmental Sciences of Ukraine, Faculty food technologies and quality management of products of agricultural produkts, Department of Standardization and certifying of agricultural products, Heroiv Oborony Str. 15, 03041, Kyiv, Ukraine, Tel.: +380679912194 https://orcid.org/0000-0002-8325-3331
  • Volodimyr Vasyliv National University of Life and Environmental Sciences of Ukraine, Faculty food technologies and quality management of products of agricultural produkts, Department of Processes and equipment for processing of agricultural production, Heroiv Oborony Str. 15, 03041, Kyiv, Ukraine, Tel.: +380663862444, https://orcid.org/0000-0002-2109-0522
  • Natalia Miedviedieva National University of Life and Environmental Sciences of Ukraine, Faculty food technologies and quality management of products of agricultural produkts, 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, Faculty food technologies and quality management of products of agricultural produkts, 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
  • Myroslav Stechyshyn Khmelnytsky National University, Faculty of Mechanical Engineering, Instytutska Str. 11, 29016, Khmelnitsky, Ukraine, Tel.: +380971758444
  • Tatyana Rozbytska National University of Life and Environmental Sciences of Ukraine, Faculty food technologies and quality management of products of agricultural produkts, Department of Standardization and certifying of agricultural products, Heroiv Oborony Str. 15, 03041, Kyiv, Ukraine, Tel.: +380939219680 https://orcid.org/0000-0003-0098-927X

DOI:

https://doi.org/10.5219/1200

Keywords:

gluten-free, steamed bread, rheology, dough slackness, fermentation

Abstract

Development and introduction of high quality gluten-free products is one of the priorities of food industry. Feasibility of producing gluten-free steamed bread based on rice and corn flour using flaxseed, sunflower, sorghum and quinoa flour additives is proved in the article. Recommended ratios of flours are established: Frc:Ffs 95:5, Frc:Fsn 95:5, Fcn:Fqn 85:15, Fcn:Fsg 90:10. The parameters of dough kneading are studied and the influence of additives on relative elasticity, plasticity and resilience is established. Use of additives leads to a decrease in irreversible relative deformation of dough for 36 – 68% and relative plasticity for 16 – 18%, to increase of its elasticity relative resilience up to 2.3 times. Dough fermentation process is investigated. It is established that amount of carbon dioxide accumulated in gluten-free dough increases by
10 – 30%. Process of acid accumulation during fermentation is studied. A flow chart for the production of gluten-free steamed bread is proposed. The parameters for the production of gluten-free steamed bread were established and justified. Product is prepared in a single-phase method, adopted in practice of baking bread. The duration of dough mixing is
10 – 15 min, fermentation 20 – 35 min. Steam treatment is carried out under atmospheric pressure. Recommended steam processing time is 35 min for bread based on rice flour, 30 min for based on corn flour. In comparison with the traditional technological scheme, it is recommended to use a double boiler instead of an oven.

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Published

2020-04-28

How to Cite

Shanina, O. ., Minchenko, S. ., Gavrysh, T. ., Sukhenko, Y. ., Sukhenko, V., Vasyliv, V. ., Miedviedieva, N. ., Mushtruk, M. ., Stechyshyn, M. ., & Rozbytska, T. . (2020). Substantiation of basic stages of gluten-free steamed bread production and its influence on quality of finished product. Potravinarstvo Slovak Journal of Food Sciences, 14, 189–201. https://doi.org/10.5219/1200

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