МОДЕЛИРОВАНИЕ И ОПТИМИЗАЦИЯ РЕЦЕПТУРНОЙ МУЧНОЙ КОМПОЗИЦИИ ПОЛИКОМПОНЕНТНОГО СОСТАВА ДЛЯ ПРОИЗВОДСТВА БЕЗГЛЮТЕНОВЫХ МЯСОПРОДУКТОВ

• Published in: Tehnika i tehnologiâ piŝevyh proizvodstv (Online) Vol. 43; no. 4; pp. 56 - 63
• Main Authors: Oboturova, N P, LI, Barybina, Masalova, V V, AN, Gezhina
• Format: Journal Article
• Language: English; Russian
• Published: Kemerovo Kemerovo Institute of Food Science and Technology 19.12.2016
• Subjects: Amaranth; Biological properties; Corn; Data processing; Deformation; Dough; Elastic deformation; Flax; Flour; Food; Food quality; Functional foods & nutraceuticals; Gluten; Mechanical properties; Model testing; Optimization; Plastic deformation; Plastics; Raw materials; Rheological properties; Starch; Test systems; Wheat

The literature screening data show that to date most of the existing receipts of gluten-free foods have poor quality in terms of organoleptic, rheological and biological properties of the produced foods. Taking into consideration the basic technological principles for the development and improvement...