Влияние безглютеновой муки на качественные показатели теста при замесе хлебобулочного изделия
Ключевые слова:
безглютеновый хлеб, амарантовая мука, льняная мука, безглютеновая смесь, рецепт
Аннотация
Введение. Одной из основных целей пищевой промышленности является разработка технологии хлебобулочных изделий для диетического и функционального питания. В статье приведена полная характеристика специализированных пищевых продуктов. Целью данной работы является исследование влияния амарантовой и льняной муки на качественные показатели теста для приготовления безглютеновых хлебобулочных изделий. Согласно поставленным задачам определено наилучшее соотношение ингредиентов безглютеновой смеси для получения качественного продукта.
Материалы и методы. В ходе работы были подобраны различные рецептуры смесей с применением амарантовой и льняной муки фирмы «С.Пудовъ», кукурузного крахмала производителя «Трапеза», а также других ингредиентов: дрожжи, вода питьевая, соль пищевая и сахар.
Результаты исследования. В разрабатываемую рецептуру был добавлен кукурузный крахмал в количестве 17 г. При этом было отмечено увеличение газоудерживающей способности теста. Крахмал служил лучшим связующим компонентом при соединении воды с мукой.
Обсуждение и заключение. В результате исследования получены данные о pH среде теста с различным соотношением амарантовой и льняной муки. Самая кислая среда в том виде теста, в котором количество льняной муки преобладает над содержанием амарантовой. На основе этих исследований можно допустить, что это связано с высокой кислотностью льняной муки.
Литература
1. Orlova T.V., Kudinov P.I. [Development of the Recipe and Production Technology for Bread on the Basis of Gluten-Free Flour Mixtures]. Polzunovskiy vestnik. 2020;(2):50–57. Available at: https://ojs.altstu.ru/index.php/PolzVest/issue/view/7/7 (accessed 20.01.2022). (In Russ.)
2. Nialiubina A.V., Ourbantchik A.M., Kaminskaya V.S., et al. Elaboration of Bread-Baking Technology Based on Gluten-Free Fermented Pea Product. Food Industry. 2019;(4):71–72. (In Russ., abstract in Eng.) doi: https://doi.org/10.24411/0235-2486-2019-10035
3. Anashkina P.Zh., Moskvicheva E.V., Timoshenkova I.A., Moskvichev A.S. A Study of Gluten Free Flour Types for the Production of Bakery Products. International Research Journal. 2021;(1):98–104. (In Russ., abstract in Eng.) doi: https://doi.org/10.23670/IRJ.2021.103.1.014
4. Zaytseva L.V., Yudina T.A., Ruban N.V., et al. Modern Approaches to the Development of Gluten-Free Bakery Formulations. Problems of Nutrition. 2020;89(1):77–85. (In Russ., abstract in Eng.) doi: https://doi.org/10.24411/0042-8833-2020-10009
5. Zharkova I.M., Samokhvalov A.A., Gustinovich V.G., et al. Review of Bakery Products for Gluten Free and Herodietetic Nutrition. Proceedings of the Voronezh State University of Engineering Technologies. 2019;81(1):213–217. (In Russ., abstract in Eng.) doi: https://doi.org/10.20914/2310-1202-2019-1-213-217
6. Popov V.G., Hajrullina N.G., Sadykova H.N. Trends in the Use of Gluten-Free Flours in the Production of Functional Products. Proceedings of the Voronezh State University of Engineering Technologies. 2021;83(1):121–128. (In Russ., abstract in Eng.) doi: https://doi.org/10.20914/2310-1202-2021-1-121-128
7. Anashkina P.Zh., Moskvicheva E.V., Timoshenkova I.A. Using Non-Traditional Types of Vegetable Raw Materials in Bakery Products. International Research Journal. 2020;(8):105–110. (In Russ., abstract in Eng.) doi: https://doi.org/10.23670/IRJ.2020.98.8.015
8. Urubkov S., Khovanskaya S., Smirnov S. Prospects for Using Amaranth and Native Buckwheat in Dry Gluten-Free Mixes for Children with Gluten Intolerance. Food Processing: Techniques and Technology. 2020;50(2):232–241. (In Russ., abstract in Eng.) doi: https://doi.org/10.21603/2074-9414-2020-2-232-241
9. Shchekoldina T.V. [Mixing Technology of Gluten-Free Flour Mixtures Based on Quinoa]. Polzunovskiy vestnik. 2019;(3):19–24. Available at: https://elibrary.ru/item.asp?id=41292254& (accessed 20.01.2022). (In Russ.)
10. Rutskaya V.I. Experience of Use of Lupin and Products of Its Processing in Food Industry (Review). Legumes and Groat Crops. 2021;(1):83–89. (In Russ., abstract in Eng.) doi: https://doi.org/10.24412/2309-348X-2021-1-83-89
11. Feofilaktova O.V., Ponomarev A.S. Technological Property Research of the Alternative Flour Types while Food Producing in Catering in Catering. Food Industry. 2019;4(2):28–34. (In Russ., abstract in Eng.) doi: https://doi.org/10.29141/2500-1922-2019-4-2-4
12. Khodyreva Z.R., Schetinin M.P., Musina O.N., et al. Development of a Daily Diet for Children with Celiac Disease in Municipal Pre-School Educational Institutions. Problems of Nutrition. 2021;90(2):110–116. (In Russ., abstract in Eng.) doi: https://doi.org/10.33029/0042-8833-2021-90-2-110-116
13. Drakula S., Novotni D., Mustač N.Č., et al. Alteration of Phenolics and Antioxidant Capacity of Gluten-Free Bread by Yellow Pea Flour Addition and Sourdough Fermentation. Food Bioscience. 2021;44. doi: https://doi.org/10.1016/j.fbio.2021.101424
14. Urubkov S.A., Khovanskaya S.S., Pyrieva E.A., et al. Gluten-Free Dry Mixtures with Rice and Amaranth for Children over Three Years Old with Gluten Intolerance. Food Industry. 2020;5(1):23–31. (In Russ., abstract in Eng.) doi: https://doi.org/10.29141/2500-1922-2020-5-1-3
15. Ushakova J.V., Paskova E.M., Rysmukhambetova G.E., Kulevatova T.B. Influence of the Composition of Composite Mixtures with a Reduced Gluten Content on the Rheological Properties of the Dough Based on Their Basis. New Technologies. 2020;(4):74–83. (In Russ., abstract in Eng.) doi: https://doi.org/10.47370/2072-0920-2020-15-4-74-83
16. Moskvicheva E.V., Safonova E.E., Timoshenkova I.A. Use of Flour from Seeds of Holy Thistle in the Manufacture of Gluten-Free Products. International Research Journal. 2017;(8)46–50. (In Russ., abstract in Eng.) doi: https://doi.org/10.23670/IRJ.2017.62.062
17. Tiunov V.M., Chugunova O.V., Zavorokhina N.V. Feasibility of the Recipe Composition and Technological Features of Dry Mixtures Production for Gluten-Free Flour Culinary Products. Bulletin of South Ural State University, Series “Food and Biotechnology” 2018;6(1):23–31. (In Russ., abstract in Eng.) doi: https://doi.org/10.14529/food180103
18. Bavykina I.A., Zvyagin A.A., Miroshnichenko L.A., et al. Efficient Products from Amaranth in a Gluten-Free Nutrition of Children with Gluten Intolerance. Problems of Nutrition. 2017;86(2):91–99. Available at: https://elibrary.ru/item.asp?id=28990194 (accessed 20.01.2022). (In Russ., abstract in Eng.)
19. Kuznetsova L.I., Savkina O.A., Parakhina O.I., Lokachuk M.N. [Development of Biotechnology for Hypoallergenic Gluten-Free Bakery Products]. In: Materials of XVII All-Russian Congress with International Participation “Fundamental and Applied Aspects of Nutritiology and Dietetics. Therapeutic, Prophylactic and Sports Nutritionˮ. Moscow; 2018. p. 221‒222. (In Russ.) doi: https://doi.org/10.24411/0042-8833-2018-10331
20. Chernyshova V.A., Labutina N.V., Belyavskaya I.G., et al. [The Effect of Linseed Flour on the Quality of Bread Products from a Mixture of Rye and Wheat Flour]. Food Industry. 2016;(5):66–69. (In Russ.)
21. Ershova T.A., Bozhko S.D., Chernyshova A.N., et al. Study of the Possibility of Using Vegetable Raw Materials for the Preparation of Dry Mixtures of Bakery Products. Technologies of the Food and Processing Industry of the Agro-Industrial Complex-Healthy Food Products. 2019;(3):32–42. Available at: https://elibrary.ru/item.asp?id=41746577 (accessed 20.01.2022). (In Russ., abstract in Eng.)
22. Urubkov S.A., Khovanskaya S.S., Smirnov S.O. Selenium Content in Gluten-Free Products. Problems of Nutrition.
2021;90(1):102–107. (In Russ., abstract in Eng.) doi: https://doi.org/10.33029/0042-8833-2021-90-1-102-107
23. Moghadam F.T., Jalali H., Nafchi A.M., Nouri L. Investigating the Possibility of Producing Celiac Bread Using Lactic Acid Corn Sourdough Using Lactobacillus Plantarum at Two Levels of 5 and 10 %. Journal of Food Science and Technology. 2021;18(118):213–222. Available at: https://fsct.modares.ac.ir/article-7-47755-en.html (accessed 20.01.2022).
24. Wójcik M., Różyło R., Schönlechner R., Berger M.V. Physico-Chemical Properties of an Innovative Gluten-Free, Low-Carbohydrate and High Protein-Bread Enriched with Pea Protein Powder. Scientific Reports. 2021;11. doi: https://doi.org/10.1038/s41598-021-93834-0
25. Ding X.-L., Wang L.-J., Li T.-T., et al. Pre-Gelatinisation of Rice Flour and Its Effect on the Properties of Gluten Free Rice Bread and Its Batter. Foods. 2021;10(1). doi: https://doi.org/10.3390/foods10112648
26. Khairuddin M.A.N., Lasekan O. Gluten-Free Cereal Products and Beverages: A Review of Their Health Benefits in the Last Five Years. Foods. 2021;10(11). doi: https://doi.org/10.3390/foods10112523
27. Qin W., Lin Z., Wang A., et al. Influence of Particle Size on the Properties of Rice Flour and Quality of Gluten-Free Rice Bread. LWT. 2021;151. doi: https://doi.org/10.1016/j.lwt.2021.112236
28. Ronie M.E., Zainol M.K., Mamat H. A Review on the Recent Applications of Gluten-Free Flour, Functional Ingredients and Novel Technologies Approach in the Development of Gluten-Free Bakery Products. Food Research. 2021;5(5):43–54. doi: https://doi.org/10.26656/fr.2017.5(5).721
29. Da Costa Borges V., Fernandes S.S., da Rosa Zavareze E., et al. Production of Gluten Free Bread with Flour and Chia Seeds (Salvia Hispânica L). Food Bioscience. 2021;43. doi: https://doi.org/10.1016/j.fbio.2021.101294
30. Skendi A., Papageorgiou M., Varzakas T. High Protein Substitutes for Gluten in Gluten-Free Bread. Foods. 2021;10(9). doi: https://doi.org/10.3390/foods10091997
31. Qin W., Lin Z., Wang A., et al. Influence of Damaged Starch on the Properties of Rice Flour and Quality Attributes of Gluten-Free Rice Bread. Journal of Cereal Science. 2021;101. doi: https://doi.org/10.1016/j.jcs.2021.103296
32. Filipini G., Passos A.P., Fernandes S.S., Salas-Mellado M.M. Nutritional Value, Technological and Sensory Evaluation of Gluten-Free Bread Enriched with Soybean Flour and Coconut Oil. Journal of Food Measurement and Characterization. 2021;15:3853–3861. doi: https://doi.org/10.1007/s11694-021-00971-1
33. Kim W.-M., Yoon K.-H., Lee G.-H. Physicochemical Properties of Gluten Free Rice Pan Bread with Chickpea Flour Supplementation. Journal of the Korean Society of Food Science and Nutrition. 2021;50(6):604–611. doi: https://doi.org/10.3746/JKFN.2021.50.6.604
34. Piga A., Conte P., Fois S., et al. Technological, Nutritional and Sensory Properties of an Innovative Gluten-Free Double-Layered Flat Bread Enriched with Amaranth Flour. Foods. 2021;10(5). doi: https://doi.org/10.3390/foods10050920
35. Roman L., Gomez M., Martinez M.M. Mesoscale Structuring of Gluten-Free Bread with Starch. Current Opinion in Food Science. 2021;38:189–195. doi: https://doi.org/10.1016/j.cofs.2020.12.003
36. Coda R., Varis J., Verni M., et al. Improvement of the Protein Quality of Wheat Bread through Faba Bean Sourdough Addition. LWT – Food Science and Technology. 2017;82:296–302. doi: https://doi.org/10.1016/j.lwt.2017.04.062
37. Shrivastava Ch., Chakraborty S. Bread from Wheat Flour Partially Replaced by Fermented Chickpea Flour: Optimizing the Formulation and Fuzzy Analysis of Sensory Data. LWT. 2018;90:215–223. doi: https://doi.org/10.1016/j.lwt.2017.12.019
38. Bourré L., McMillin K., Borsuk Yu., et al. Effect of Adding Fermented Split Yellow Pea Flour as a Partial Replacement of Wheat Flour in Bread. Legume Science. 2019;1. doi: https://doi.org/10.1002/leg3.2
39. Bojňanská T., Musilová J., Vollmannová A. Effects of Adding Legume Flours on the Rheological and Breadmaking Properties of Dough. Foods. 2021;10(5). doi: https://doi.org/10.3390/foods10051087
40. Bojňanská T., Vollmannová А., Lidiková J., Musilová J. Use of Common Buckwheat in the Production of Baked and Pasta Products. In: Waisundara V.Y. (ed.). Pseudocereals. London: IntechOpen; 2022. doi: https://doi.org/10.5772/intechopen.101960
41. Hoehnel A., Bez J., Lykke I., et al. Enhancing the Nutritional Profile of Regular Wheat Bread While Maintaining Technological Quality and Adequate Sensory Attributes. Food & Function. 2020;11(5):4732–4751. doi: https://doi.org/10.1039/d0fo00671h
42. Di Biase M., Bavaro A.R., Lonigro S.L., et al. Lactobacillus Plantarum ITM21B Fermentation Product and Chickpea Flour Enhance the Nutritional Profile of Salt Reduced Bakery Products. International Journal of Food Sciences and Nutrition. 2019;70(6):701–713. doi: https://doi.org/10.1080/09637486.2019.1567699
43. González-Montemayor Á.-M., Solanilla-Duque J.F., Flores-Gallegos A.C., et al. Green Bean, Pea and Mesquite Whole Pod Flours Nutritional and Functional Properties and Their Effect on Sourdough Bread. Foods. 2021;10(9). doi: https://doi.org/10.3390/foods10092227
44. Yaver E., Bilgiçli N. Ultrasound-Treated Lupin (Lupinus Albus L.) Flour: Protein- and Fiber-Rich Ingredient to Improve Physical and Textural Quality of Bread with a Reduced Glycemic Index. LWT – Food Science and Technology. 2021;148. doi: https://doi.org/10.1016/j.lwt.2021.111767
2. Nialiubina A.V., Ourbantchik A.M., Kaminskaya V.S., et al. Elaboration of Bread-Baking Technology Based on Gluten-Free Fermented Pea Product. Food Industry. 2019;(4):71–72. (In Russ., abstract in Eng.) doi: https://doi.org/10.24411/0235-2486-2019-10035
3. Anashkina P.Zh., Moskvicheva E.V., Timoshenkova I.A., Moskvichev A.S. A Study of Gluten Free Flour Types for the Production of Bakery Products. International Research Journal. 2021;(1):98–104. (In Russ., abstract in Eng.) doi: https://doi.org/10.23670/IRJ.2021.103.1.014
4. Zaytseva L.V., Yudina T.A., Ruban N.V., et al. Modern Approaches to the Development of Gluten-Free Bakery Formulations. Problems of Nutrition. 2020;89(1):77–85. (In Russ., abstract in Eng.) doi: https://doi.org/10.24411/0042-8833-2020-10009
5. Zharkova I.M., Samokhvalov A.A., Gustinovich V.G., et al. Review of Bakery Products for Gluten Free and Herodietetic Nutrition. Proceedings of the Voronezh State University of Engineering Technologies. 2019;81(1):213–217. (In Russ., abstract in Eng.) doi: https://doi.org/10.20914/2310-1202-2019-1-213-217
6. Popov V.G., Hajrullina N.G., Sadykova H.N. Trends in the Use of Gluten-Free Flours in the Production of Functional Products. Proceedings of the Voronezh State University of Engineering Technologies. 2021;83(1):121–128. (In Russ., abstract in Eng.) doi: https://doi.org/10.20914/2310-1202-2021-1-121-128
7. Anashkina P.Zh., Moskvicheva E.V., Timoshenkova I.A. Using Non-Traditional Types of Vegetable Raw Materials in Bakery Products. International Research Journal. 2020;(8):105–110. (In Russ., abstract in Eng.) doi: https://doi.org/10.23670/IRJ.2020.98.8.015
8. Urubkov S., Khovanskaya S., Smirnov S. Prospects for Using Amaranth and Native Buckwheat in Dry Gluten-Free Mixes for Children with Gluten Intolerance. Food Processing: Techniques and Technology. 2020;50(2):232–241. (In Russ., abstract in Eng.) doi: https://doi.org/10.21603/2074-9414-2020-2-232-241
9. Shchekoldina T.V. [Mixing Technology of Gluten-Free Flour Mixtures Based on Quinoa]. Polzunovskiy vestnik. 2019;(3):19–24. Available at: https://elibrary.ru/item.asp?id=41292254& (accessed 20.01.2022). (In Russ.)
10. Rutskaya V.I. Experience of Use of Lupin and Products of Its Processing in Food Industry (Review). Legumes and Groat Crops. 2021;(1):83–89. (In Russ., abstract in Eng.) doi: https://doi.org/10.24412/2309-348X-2021-1-83-89
11. Feofilaktova O.V., Ponomarev A.S. Technological Property Research of the Alternative Flour Types while Food Producing in Catering in Catering. Food Industry. 2019;4(2):28–34. (In Russ., abstract in Eng.) doi: https://doi.org/10.29141/2500-1922-2019-4-2-4
12. Khodyreva Z.R., Schetinin M.P., Musina O.N., et al. Development of a Daily Diet for Children with Celiac Disease in Municipal Pre-School Educational Institutions. Problems of Nutrition. 2021;90(2):110–116. (In Russ., abstract in Eng.) doi: https://doi.org/10.33029/0042-8833-2021-90-2-110-116
13. Drakula S., Novotni D., Mustač N.Č., et al. Alteration of Phenolics and Antioxidant Capacity of Gluten-Free Bread by Yellow Pea Flour Addition and Sourdough Fermentation. Food Bioscience. 2021;44. doi: https://doi.org/10.1016/j.fbio.2021.101424
14. Urubkov S.A., Khovanskaya S.S., Pyrieva E.A., et al. Gluten-Free Dry Mixtures with Rice and Amaranth for Children over Three Years Old with Gluten Intolerance. Food Industry. 2020;5(1):23–31. (In Russ., abstract in Eng.) doi: https://doi.org/10.29141/2500-1922-2020-5-1-3
15. Ushakova J.V., Paskova E.M., Rysmukhambetova G.E., Kulevatova T.B. Influence of the Composition of Composite Mixtures with a Reduced Gluten Content on the Rheological Properties of the Dough Based on Their Basis. New Technologies. 2020;(4):74–83. (In Russ., abstract in Eng.) doi: https://doi.org/10.47370/2072-0920-2020-15-4-74-83
16. Moskvicheva E.V., Safonova E.E., Timoshenkova I.A. Use of Flour from Seeds of Holy Thistle in the Manufacture of Gluten-Free Products. International Research Journal. 2017;(8)46–50. (In Russ., abstract in Eng.) doi: https://doi.org/10.23670/IRJ.2017.62.062
17. Tiunov V.M., Chugunova O.V., Zavorokhina N.V. Feasibility of the Recipe Composition and Technological Features of Dry Mixtures Production for Gluten-Free Flour Culinary Products. Bulletin of South Ural State University, Series “Food and Biotechnology” 2018;6(1):23–31. (In Russ., abstract in Eng.) doi: https://doi.org/10.14529/food180103
18. Bavykina I.A., Zvyagin A.A., Miroshnichenko L.A., et al. Efficient Products from Amaranth in a Gluten-Free Nutrition of Children with Gluten Intolerance. Problems of Nutrition. 2017;86(2):91–99. Available at: https://elibrary.ru/item.asp?id=28990194 (accessed 20.01.2022). (In Russ., abstract in Eng.)
19. Kuznetsova L.I., Savkina O.A., Parakhina O.I., Lokachuk M.N. [Development of Biotechnology for Hypoallergenic Gluten-Free Bakery Products]. In: Materials of XVII All-Russian Congress with International Participation “Fundamental and Applied Aspects of Nutritiology and Dietetics. Therapeutic, Prophylactic and Sports Nutritionˮ. Moscow; 2018. p. 221‒222. (In Russ.) doi: https://doi.org/10.24411/0042-8833-2018-10331
20. Chernyshova V.A., Labutina N.V., Belyavskaya I.G., et al. [The Effect of Linseed Flour on the Quality of Bread Products from a Mixture of Rye and Wheat Flour]. Food Industry. 2016;(5):66–69. (In Russ.)
21. Ershova T.A., Bozhko S.D., Chernyshova A.N., et al. Study of the Possibility of Using Vegetable Raw Materials for the Preparation of Dry Mixtures of Bakery Products. Technologies of the Food and Processing Industry of the Agro-Industrial Complex-Healthy Food Products. 2019;(3):32–42. Available at: https://elibrary.ru/item.asp?id=41746577 (accessed 20.01.2022). (In Russ., abstract in Eng.)
22. Urubkov S.A., Khovanskaya S.S., Smirnov S.O. Selenium Content in Gluten-Free Products. Problems of Nutrition.
2021;90(1):102–107. (In Russ., abstract in Eng.) doi: https://doi.org/10.33029/0042-8833-2021-90-1-102-107
23. Moghadam F.T., Jalali H., Nafchi A.M., Nouri L. Investigating the Possibility of Producing Celiac Bread Using Lactic Acid Corn Sourdough Using Lactobacillus Plantarum at Two Levels of 5 and 10 %. Journal of Food Science and Technology. 2021;18(118):213–222. Available at: https://fsct.modares.ac.ir/article-7-47755-en.html (accessed 20.01.2022).
24. Wójcik M., Różyło R., Schönlechner R., Berger M.V. Physico-Chemical Properties of an Innovative Gluten-Free, Low-Carbohydrate and High Protein-Bread Enriched with Pea Protein Powder. Scientific Reports. 2021;11. doi: https://doi.org/10.1038/s41598-021-93834-0
25. Ding X.-L., Wang L.-J., Li T.-T., et al. Pre-Gelatinisation of Rice Flour and Its Effect on the Properties of Gluten Free Rice Bread and Its Batter. Foods. 2021;10(1). doi: https://doi.org/10.3390/foods10112648
26. Khairuddin M.A.N., Lasekan O. Gluten-Free Cereal Products and Beverages: A Review of Their Health Benefits in the Last Five Years. Foods. 2021;10(11). doi: https://doi.org/10.3390/foods10112523
27. Qin W., Lin Z., Wang A., et al. Influence of Particle Size on the Properties of Rice Flour and Quality of Gluten-Free Rice Bread. LWT. 2021;151. doi: https://doi.org/10.1016/j.lwt.2021.112236
28. Ronie M.E., Zainol M.K., Mamat H. A Review on the Recent Applications of Gluten-Free Flour, Functional Ingredients and Novel Technologies Approach in the Development of Gluten-Free Bakery Products. Food Research. 2021;5(5):43–54. doi: https://doi.org/10.26656/fr.2017.5(5).721
29. Da Costa Borges V., Fernandes S.S., da Rosa Zavareze E., et al. Production of Gluten Free Bread with Flour and Chia Seeds (Salvia Hispânica L). Food Bioscience. 2021;43. doi: https://doi.org/10.1016/j.fbio.2021.101294
30. Skendi A., Papageorgiou M., Varzakas T. High Protein Substitutes for Gluten in Gluten-Free Bread. Foods. 2021;10(9). doi: https://doi.org/10.3390/foods10091997
31. Qin W., Lin Z., Wang A., et al. Influence of Damaged Starch on the Properties of Rice Flour and Quality Attributes of Gluten-Free Rice Bread. Journal of Cereal Science. 2021;101. doi: https://doi.org/10.1016/j.jcs.2021.103296
32. Filipini G., Passos A.P., Fernandes S.S., Salas-Mellado M.M. Nutritional Value, Technological and Sensory Evaluation of Gluten-Free Bread Enriched with Soybean Flour and Coconut Oil. Journal of Food Measurement and Characterization. 2021;15:3853–3861. doi: https://doi.org/10.1007/s11694-021-00971-1
33. Kim W.-M., Yoon K.-H., Lee G.-H. Physicochemical Properties of Gluten Free Rice Pan Bread with Chickpea Flour Supplementation. Journal of the Korean Society of Food Science and Nutrition. 2021;50(6):604–611. doi: https://doi.org/10.3746/JKFN.2021.50.6.604
34. Piga A., Conte P., Fois S., et al. Technological, Nutritional and Sensory Properties of an Innovative Gluten-Free Double-Layered Flat Bread Enriched with Amaranth Flour. Foods. 2021;10(5). doi: https://doi.org/10.3390/foods10050920
35. Roman L., Gomez M., Martinez M.M. Mesoscale Structuring of Gluten-Free Bread with Starch. Current Opinion in Food Science. 2021;38:189–195. doi: https://doi.org/10.1016/j.cofs.2020.12.003
36. Coda R., Varis J., Verni M., et al. Improvement of the Protein Quality of Wheat Bread through Faba Bean Sourdough Addition. LWT – Food Science and Technology. 2017;82:296–302. doi: https://doi.org/10.1016/j.lwt.2017.04.062
37. Shrivastava Ch., Chakraborty S. Bread from Wheat Flour Partially Replaced by Fermented Chickpea Flour: Optimizing the Formulation and Fuzzy Analysis of Sensory Data. LWT. 2018;90:215–223. doi: https://doi.org/10.1016/j.lwt.2017.12.019
38. Bourré L., McMillin K., Borsuk Yu., et al. Effect of Adding Fermented Split Yellow Pea Flour as a Partial Replacement of Wheat Flour in Bread. Legume Science. 2019;1. doi: https://doi.org/10.1002/leg3.2
39. Bojňanská T., Musilová J., Vollmannová A. Effects of Adding Legume Flours on the Rheological and Breadmaking Properties of Dough. Foods. 2021;10(5). doi: https://doi.org/10.3390/foods10051087
40. Bojňanská T., Vollmannová А., Lidiková J., Musilová J. Use of Common Buckwheat in the Production of Baked and Pasta Products. In: Waisundara V.Y. (ed.). Pseudocereals. London: IntechOpen; 2022. doi: https://doi.org/10.5772/intechopen.101960
41. Hoehnel A., Bez J., Lykke I., et al. Enhancing the Nutritional Profile of Regular Wheat Bread While Maintaining Technological Quality and Adequate Sensory Attributes. Food & Function. 2020;11(5):4732–4751. doi: https://doi.org/10.1039/d0fo00671h
42. Di Biase M., Bavaro A.R., Lonigro S.L., et al. Lactobacillus Plantarum ITM21B Fermentation Product and Chickpea Flour Enhance the Nutritional Profile of Salt Reduced Bakery Products. International Journal of Food Sciences and Nutrition. 2019;70(6):701–713. doi: https://doi.org/10.1080/09637486.2019.1567699
43. González-Montemayor Á.-M., Solanilla-Duque J.F., Flores-Gallegos A.C., et al. Green Bean, Pea and Mesquite Whole Pod Flours Nutritional and Functional Properties and Their Effect on Sourdough Bread. Foods. 2021;10(9). doi: https://doi.org/10.3390/foods10092227
44. Yaver E., Bilgiçli N. Ultrasound-Treated Lupin (Lupinus Albus L.) Flour: Protein- and Fiber-Rich Ingredient to Improve Physical and Textural Quality of Bread with a Reduced Glycemic Index. LWT – Food Science and Technology. 2021;148. doi: https://doi.org/10.1016/j.lwt.2021.111767
Опубликован
2022-06-28
Раздел
Пищевые системы
