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Опубліковано: Понеділок, 05 листопада 2018, 11:19
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08. Research of foam-like structure of gluten-free non-yeast dough with use of hydrocolloids and concentrates of animal proteins
 
I. Haliasnyi, T. Gavrish, O. Shanina  
Pages: 67-75
 
Abstract
The main problem of creating quality production in the technology of gluten-free bakery products is the lack of gluten in flour raw materials. This becomes a serious technological challenge and requires the solution of numerous technological issues. The article is devoted to investigation of effect of hydrocolloids and concentrates of animal proteins on formation of foam-like structure of gluten-free non-yeast dough. The foam-forming ability and foam stability of model systems based on egg protein were studied by adding sodium carboxymethylcellulose (CMC) and concentrate of animal protein (Helios-11). The quantitative estimation of quality of foam-like structure of gluten-free non-yeast dough with use of improving additives is determined. It has been established that the proposed additives in amounts of 0.5...1.0% Helios-11 and 0.5% CMC solution cause 100% resistance of egg foam. In this case, the foaming capacity increases only with the addition of Helios-11 in an amount up to 1.0% and reduced by the higher amount of Helios-11 or in the presence of CMC. This can be explained by an increase of density of the mass for whipping and the ability of both additives to thicken the solutions. In the presence of additives, foamy texture of dough is changed. The number of large pores (0.7-1.5 mm) decreases in almost 4 times, and the number of small and very small pores (0.1 ... 0.5 mm) increases significantly. 
 
Key words: celiac disease, gluten-free dough, concentrate of animal protein, carboxymethylcellulose sodium salt, foamy structure
 
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