INFLUENCE OF RICE FLOUR ON CONFORMATIONAL CHANGES IN THE STRUCTURE OF WHEAT BREAD AND ITS NUTRITIONAL VALUE

Abstract

The purpose of this paper is determination of the effect of rice flour on the conformational transformations in the structure of wheat bread, which contains lecithin, and its quality indicators. In the last decade, inflammatory bowel diseases, which became a global problem in the world, are a serious threat to human health. In the diet therapy of these diseases, it is recommended not to use a large quantity of dietary fiber. Rice flour is a perspective raw material for production of bakery products for people with this disease, as it contains 8.5 times less dietary fiber than premium wheat flour. Analysis of the chemical composition of bread without rice flour and with its addition showed a slight decrease in protein content by 4.4-10.5%, depending on the dosage (10-40% of wheat flour replacement), and fiber content – by 8.7-35.5%. It was confirmed that conformational changes occur in the structure of proteins and other nutrients of the product in bread making process. The changes of structural groups and their redistribution in the dough after kneading at once and after 3.5 hours of its fermentation and in bread when part of the wheat flour is replaced with rice flour were analyzed. The utilitarian coefficient, redundancy coefficient, DKAS and the indicator of biological value indicated that it is rational to make a replacement of wheat flour with 10% or 20% of rice flour.