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 SM ISO690:2012SIMINIUC, Rodica, COŞCIUG, Lidia, GROSU, Carolina, GUTIUM, Olga. Influența gumei de xantan și amidonului asupra volumului aluatului aglutenic de panificație din făină de soriz. In: Modern Technologies in the Food Industry, Ed. 3, 20-22 octombrie 2016, Chişinău. Chisinau, Republic of Moldova: Tehnica-Info, 2016, pp. 300-303. |
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| Modern Technologies in the Food Industry 2016 | ||||||
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Conferința "Modern Technologies in the Food Industry" 3, Chişinău, Moldova, 20-22 octombrie 2016 | ||||||
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In developing gluten-free bakery products hydrocolloids involvement is essential, since lack of gluten in those products required the use improvers for the development of complex matrices with sufficient viscoelastic properties to retain both the carbon dioxide released during fermentation and matrix expansion during baking. Application of hydrocolloids (xanthan gum, starch) in the formulation composition for gluten-free bread was correlated positively with physicochemical and rheological properties of dough and gluten-free bread from flour of soryz. As a result, it was determined period of fermentation of the dough for about 45 minutes (temperature of about 30 C) and cooking time of 25-30 minutes (at about 200 C for products weighing 250-300 g). |
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| Cuvinte-cheie gluten-free bread, soryz flour, xantan |
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