Use of rice flour in wheat bread technology

Last decade is characterized by the increase in incidence of inflammatory bowel diseases all over world. Diet therapy, which includes reducing amount dietary fiber and including phospholipids it, effective maintaining a sTable condition case these diseases. A promising raw material with low content rice flour, may be added to recipe bakery products replace part wheat flour. The aim work was determine influence flour on course technological process characteristics dough manufacturing, as well quality indicators bread made from contains lecithin. Rice 1.8 times less protein than but this more complete amino acid composition. fibers 8.5 lower. gas-forming capacity lecithin separately mixture increases 8.4−18.7 % when replacing 10−40 It established that sample lecithin, formed fermented sugars increased 1.2 12.1 %, respectively, compared control without additives. With an percentage replacement 35.2−39.0 %. also 19.6−31.8 replacement. shape stability slightly improved addition However, adding decreased 7.1−26.8 specific volume porosity