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Journal of Faculty of Food Engineering,
Ştefan cel Mare University of Suceava, Romania
Volume XVII, Issue 4 -2018 , pag. 352 - 362

THE USE OF SUNFLOWER LECITHIN IN THE TECHNOLOGY ON GLUTEN-

FREE BREAD WITH ENZYMATIC MODIFICATION OF FLOUR STARCH

* Iryna MEDVID1, Olena SHYDLOVSKA1, Viktor DOTSENKO1

1
Department of Hotel and Restaurant Business, National University of Food Technologies,
Kyiv, Ukraine, *medvidrina@gmail.com,
*Corresponding author
Received 5th October 2018, accepted 28th December 2018

Abstract: The necessity of search of new ways to improve the quality of gluten-free bread for people
suffering from celiac disease is considered in the article. As one of the directions of this problem
solution the use of surface-active substances has been suggested. The efficiency of the use of sunflower
skimmed lecithin for production of rice bread with the use of enzymatic modification of flour starch
has been proved. Its influence on the intensity of fermentation in the rice dough, the activity of
fermentative microflora and the change of specific volume in the process of maturation has been
investigated. The positive influence of emulsifier in the technology of rice bread on the indicators as
ready-made products, in particular specific volume, porosity and elastic properties of the crumb have
been studied out. It was established that the addition of sunflower skimmed lecithin to vegetable oil in
the process of production of rice bread using flour starch hydrolysis promotes the extension of its shelf
life and freshness.

Keywords: celiac disease, rice bread, gluten, surface-active substances, lecithin, starch, enzymatic
modification.

1. Introduction
One of the most complicated tasks of food denatured; as a result they create a dense
science is the development of baked goods framework of the goods and provide them
for special use, which are recommended to with their high quality. Since going on a
be consumed by people suffering from gluten-free diet during the whole life is the
certain diseases. The most emerging only method of treatment and prevention
problem nowadays is the considerable of celiac disease, the use of gluten-free
spread of gastroenterological diseases. cereals flour (corn, rice, buckwheat,
These ones include the celiac disease amaranth etc) which due to their chemical
(gluten-sensitive enteropathy), caused by composition do not contain proteins is
the violation of nutrients absorption in the important in the production of bread for
small intestine and the damage of its special use. That is why baked goods
mucous membrane due to consumption of “without gluten” have low, if compared
gliadin and wheat glutenin, as well as with traditional wheat bread, organoleptic
prolamynes of rye barley and triticale [1- and structural-mechanical properties. The
3]. Gliadin and glutenin are the main point of search for new ways of quality
fractions of gluten, which play a role in improvement of gluten-free bread is rather
structure-forming in the bread dough and acute and relevant for scientists and and
take part in the formation of desirable specialists in the bakery industry.
volume and texture of dough system [4]. Rice flour is an alternative raw material for
During baking, the protein substances are production of gluten-free bread, which

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 Food and Environment Safety - Journal of Faculty of Food Engineering, Ştefan cel Mare University - Suceava
Volume XVII, Issue – 4, 2018

contains rather little amount of prolamine the amount of nutrients for fermentative
(1.5-3.5%) and does not take part in the microflora of sugars, which appear as a
formation of gluten complex. Only gliadin result of flour starch hydrolysis under the
fractions are toxic, and as rice proteins do influence of α-amylase and glucoamylase.
not contain them, it is not dangerous for Though, the use of amylolytic enzymes
the people suffering from celiac disease. does not allow getting the bread with high
Moreover, rice flour is a source of specific volume and porosity, which is
vegetable protein, complete for amino acid related to low gas-holding capacity of this
composition, it contains sodium, type, resulting in the formation of carbon
potassium, phosphorus, magnesium, dioxide during fermentation and does not
vitamins В1, В2 and РР, high amount of lead to the loosening of dough preparation.
easily digestible carbohydrates, has soft One of the ways of solving out this
taste, white colour and hypoallergenic problem is the use of surface-active
properties [5, 6]. Its use in bread baking is substances (SAS), which, when added to
limited to form the dough with the the dough come into contact with the
necessary structural-mechanical properties starch fraction of flour, forming the
and to ensure high quality of the goods [7]. complex compound, which play an
The study of literature shows that in order important role in forming the structure of
to achieve desirable bread quality from rice semi finished products and quality of
flour, scientists suggested the use of finished products [12]. However, the use of
hydrocolloids (xanthan gum and guar gum, SAS promotes gas-holding in the dough
carboxymethylcellulose, hydroxymethyl that, in turn, depends on its structural
propyl cellulose) and emulsifiers (glycerol mechanical properties and the intensity of
and diacetyl vinyl and fatty acid esters fermentation. Therefore, in order to
(DATEM), sodium stearyl alkylate, improve the quality of gluten-free bread by
distilled monoglycerides) [6, 8, 9]. using of fermentative modification of rice
One of the directions of this problem is the flour starch we suggested the addition of
modification of the main chemical SAS to dough.
components of rice flour with the help of As the tendency of eating healthily is
enzymes. The use of transglutaminase as a growing, the use of lecithins is of
formulation agent in the rice dough is perspectives, which do not only play the
suggested in the research [10], the addition role of SAS, but also they are a valuable
of which leads to crosslinking of proteins source of phospholipids from the
that allows creating a gluten-like network. physiological point of view. One of the
In the National University of Food most important functions of phospholipids
Technologies a study was conducted, the is to provide and maintain protein-lipid
results of which substinated the feasibility metabolism in the organism. The main
of using the amylolytic enzymes, technological functions of lecithins in
particularly α-amylase and glucoamylase food systems are emulsification,
in the rice bread technology [11]. It was interaction with proteins, change of
established, that the use of rice flour starch viscosity and modification of crystals due
fermentative modification in dough to chemical structure of these compounds.
preparation promotes more intensive Lecithin contains polar hydrophilic
microbiological processes, which is (negatively charged phosphoric acid
manifested in activation of gas and acid residue and a cationic core group of
accumulation. It is made up by increase in choline) and nonpolar hydrophobic (higher
Iryna MEDVID, Olena SHYDLOVSKA, Viktor DOTSENKO, The use of sunflower lecithin in the technology on gluten-
free bread with enzymatic modification of flour starch, Food and Environment Safety, Volume XVII, Issue 4 – 2018, pag.
352 - 362

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 Food and Environment Safety - Journal of Faculty of Food Engineering, Ştefan cel Mare University - Suceava
Volume XVII, Issue – 4, 2018

fatty acid radicals) groups, that are located emulsifying capacity, higher index of
in the opposite sides of molecula. HLB, as compared with standard lecithin
Hydrophilic group provides with solubility and phosphatidic concentrate, powdered
in water, hydrophobic - in fat. This consistency, which greatly facilitates the
explains that in heterogeneous systems process of food additive dosing, as well as
lecithin molecules are oriented at the the absence of inhibitory effects on the
boundary between two phases, reducing activity of microorganisms of phospholipid
the surface tension and playing an lysosomes, which are contained in
important role as emulsifiers in foods. hydrolysed lecithin.
Taking into the consideration lecithin’s The purpose of this article is to research
technological functions and its beneficial the possibility of using sunflower skimmed
properties, the use of the SAS is relevant to lecithin in order to improve the structural
improve the quality of gluten-free bread mechanical properties of rice dough with
[13, 14]. fermentative modification of flour starch
The degree of lecithin improvement in the and the quality of ready-made product.
production of bread is determined by the
way of SAS production, on which the 2. Materials and methods
value value of the hydrophilic-lipophilic
balance (HLB) and the content of 2.1. Materials
phospholipids depend. As known, the As the main raw material for bread
emulsifiers with the index of HLB 6...14 preparation, rice flour was labeled as
have positive effect on the quality of “crossed spike” with the following
bakery products [13]. The industrial characteristics: the mass fraction of
production of lecithin is mainly due to the moisture was 11.5%, titrated acidity - 2.2
processing of soy phosphate concentrate, deg., ash content - 0.5%, protein content -
which is a byproduct of oil purification 8%, mono and disaccharides - 0.7%, starch
from concomitant substances. Taking into - 80.3%.
the consideration the fact that practically For the hydrolysis of rye flour starch
all soy is genetically modified and can lead amylolytic enzymes were used,
to allergic reactions [14], the search for an particularly α-amylase with an amylolytic
alternative SAS of natural origin, which activity of 5000 SKB/g, which has an
has the status of being completely optimal pH of 4.7, the temperature of
harmless, is relevant. 37…40ºС (Mühlenchemie, Germany), and
Sunflower lecithin is widely used in glucoamylase with the activity of 500
modern food industry, which unlike soy AMG/g, an optimal pH - 3.0-5.5 and the
processing products, is environmentally temperature of 40-64ºС (Germany).
friendly product, does not contain Sunflower fat-free lecithin was used in the
genetically modified organisms, research (Scientific and Production Center
phytoestrogens and substances that cause "Dniprotehnologii", Ukraine), containing
allergic reactions. Considering the range of 96.5% of phospholipids insoluble in
HLB emulsifiers values, which are acetone and has the following
recommended to improve quality of the characteristics: the mass fraction of
bread, it is advisable to use low-fat lecithin moisture - 1.2%, the mass fraction of oil -
with an HLB index of 7...8. The choice of 1.4%, acid number - 8.9 mg KOH/g, pH
this SAS is explained by high content of 1% aqueous solution - 6.7.
phospholipids, and as a result, high
Iryna MEDVID, Olena SHYDLOVSKA, Viktor DOTSENKO, The use of sunflower lecithin in the technology on gluten-
free bread with enzymatic modification of flour starch, Food and Environment Safety, Volume XVII, Issue 4 – 2018, pag.
352 - 362

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 Food and Environment Safety - Journal of Faculty of Food Engineering, Ştefan cel Mare University - Suceava
Volume XVII, Issue – 4, 2018

In the production of bread, other raw modification of flour starch without SAS
materials were used as well: pressed addition.
baking yeast, salt, citric acid, drinking Investigation on the change in the specific
water and sunflower oil. volume of dough, intensity of its
fermentation and activity of fermentation
2.2. Methods microflora
Conducting enzymatic fermentation of rice Gas holding capacity of the dough was
flour starch evaluated by the change of the specific
In order to provide with the optimal volume of the samples in measuring
conditions for simultaneous action of α- cylinder by 250 сm3 in the thermostat at a
amylase and glucoamylase, the ambient temperature of 30ºС from the beginning of
temperature of 40°C and pH 4.7 were set. fermentation till the moment of dough
To maintain the appropriate pH conditions, dropping and showed in сm3/g.
citric acid in the amount of 0.065% by The intensity of alcoholic fermentation in
flour weight was used. The enzymes were the dough was determined by volumetric
pre-dissolved in water at a temperature of method on AG-1 device on the indicator of
25-30ºC at a ratio of 1:10. For enzymatic its gas-forming ability, i.e. the volume of
modification, the mixture of rice flour, СО2 allocated, сm3/100g, at a temperature
citric acid, enzymes and water was of 30ºС during the dough fermentation.
prepared, which had been hydrolyzed in Determination of yeast lifting power was
the thermostat at a temperature of 40ºС for carried out by the standard method, which
2 hours before the accumulation of sugars is the determination of raising speed of
5.5-6%. The mass fraction of the moisture dough, prepared by the full formulation in
in the mixture was 65% [11]. the conditions of thermostat and
Dough preparation and bread baking characterized by the time from the moment
Pressed baking yeast (3%) was dissolved of putting the dough into the form until it
in water at a temperature of 26-32ºС. touched the bar, i.e. the raise for the height
Aqueous saline solution was prepared at a of 70 mm.
concentration of 1.2% at 30ºС and filtered. The activity of lactic acid bacteria in the
On the basis of pre-prepared hydrolyzed dough was determined by the time needed
semi-finished product with a humidity of for the blue color of samples to disappear
53% the dough was kneaded with the in the presence of methylene blue as an
addition of a yeast suspension, a salt indicator.
solution and a second part of the flour Evaluation of bread quality
according to the formulation. Then dough The determination was carried out not
preparations were formed and fermented earlier than 3 hours after baking for all the
them in forms in the cabinet for 45 minutes samples.
at a temperature of 32ºС and relative Specific volume was determined as the
humidity of 85%. It was baked for 25...30 ratio of volume they occupy, to their mass
minutes at a temperature of 180ºС. The (сm3/g).
ready-made bread was cooled for 180 Bread porosity was determined by
minutes at a temperature of 23-27°С. Zhuravlyov device. From a piece of crumb
Lecithin was added in the stage of dough at a distance not less than 1 cm three slots
kneading in the amount of 0.5%, 1.0% and were made by the cylinder of the device,
1.5% by flour weight. The control sample after which they were weighed.
was prepared by using enzymatic
Iryna MEDVID, Olena SHYDLOVSKA, Viktor DOTSENKO, The use of sunflower lecithin in the technology on gluten-
free bread with enzymatic modification of flour starch, Food and Environment Safety, Volume XVII, Issue 4 – 2018, pag.
352 - 362

355
 Food and Environment Safety - Journal of Faculty of Food Engineering, Ştefan cel Mare University - Suceava
Volume XVII, Issue – 4, 2018

The porosity (%), was calculated by the in order to improve structural mechanical
formula 1: properties of rice dough and quality of
m ready-made products, an increased dosing
V of lecithin 0.5%, 1.0%, 1.5% to mass of

П , (1) flour was chosen. Dry and skimmed
V
lecithin was added in the form of colloidal
V – the general volume of the slots, сm3;
solution (suspension). Due to the results of
m – mass of the slots, g;
research the influence of lecithin on the
ρ – density of a porous crumb, g/сm3.
dough properties and the quality of rice
The density of a porouse crumb of gluten-
bread were determined (Table 1).
free bread was determined in the following
The data obtained (Table 1) makes it
way. The slot was made by Zhuravlyov
possible to state that the positive effect of
device, carefully squeezed it with the
lecithin studied is to increase the specific
wooden piston in the cylinder of the device
volume of bread, to improve the structure
in order to remove the pores. Then, the slot
of the crumb; its porosity becomes more
in the form of pressed cylinder was
even and thin-walled. It is known that the
weighed and the height was measured.
volume increase of bread as a result of
The density of a porous crumb, g/сm3, was
adding SAS is explained only by the
calculated by the formula 2:
increase of gas-holding capacity of the
m
 , (2) dough in the stage of fermentation.
 r2 h However, lecithins of natural origin have
m – mass of the slot, g; also functional properties, namely their
r – radius of the slot, cm; phospholipid content improves
h – height of the slot, cm. permeability of the membranes of yeast
The determination of bread crusting was cells, which promotes more effective
carried out using the following methods: access to food - sugars, amino acids, and
measuring the degree of deformation of the vitamins. Thus, the formation of gas in the
bread crumb on the automated dough during the period of its maturation
penetrometer of the company AR-4/1 and increases to 21.2…22.4% when added
determining the fragmentation of the bread sunflower skimmed lecithin as compared
by the amount of crumbs resulting from with the control.
the shaking in the vibration mixer. The use of lecithin positively influences
the accumulation of acids in dough. After
3. Results and discussion 45 minutes of maturation of dough
preparations by adding SAS, titrated
The dosing of skimmed lecithins in dough acidity increases by 0.7...0.8 deg., while a
was done accordingly to the control sample of dough made from
recommendations of literary sources and enzymatic modification of rice flour starch
manufacturers, namely 0.1…0.5% to the by 6 deg. The change of active acidity
mass of flour. However, such amount of correlates with the increase of titrated one,
SAS is intended to improve the quality of which naturally decreases.
bread from wheat flour. Taking into
consideration the complete lack of gluten,

Iryna MEDVID, Olena SHYDLOVSKA, Viktor DOTSENKO, The use of sunflower lecithin in the technology on gluten-
free bread with enzymatic modification of flour starch, Food and Environment Safety, Volume XVII, Issue 4 – 2018, pag.
352 - 362

356
 Food and Environment Safety - Journal of Faculty of Food Engineering, Ştefan cel Mare University - Suceava
Volume XVII, Issue – 4, 2018

Table 1
The influence of sunflower skimmed lecithin on dough properties and quality of bread with enzymatic
modification of flour starch

Control sample Samples with lecithin, % to mass of the

Indicators (with enzymes, flour
without SAS) 0.5 1.0 1.5
Dough
Gas formation for 45 mins off fermentation, 330 419 425 425
сm3/100 g of the dough
Titrated acidity, deg.
- the initial one 2.6 2.6 2.6 2.7
- the final one 3.2 3.3 3.4 3.4
Active acidity, un. of the device
- the initial one 4.75 4.74 4.73 4.71
- the final one 4.20 4.21 4.05 4.04
Specific volume (at the end of fermentation), 1.32 1.45 1.55 1.57
сm3/g
Bread
Specific volume, cm3/g 1.51 1.67 1.80 1.82
Acidity, degr. 2.8 2.8 2.9 2.9
Porosity, % 41.4 44.3 47.4 47.6

Lecithin in dozing of 1.0% to mass of flour the effect of sunflower skimmed lecithin
causes the best improving action on the on the bread quality in the presence of
quality indicators of ready-made bread. In vegetable oil. In this regard, the
this case specific volume of the products is determination of the effect of lecithin dose
16.2% as compared to the control sample. chosen on dough quality and bread if
A similar pattern is observed in the study sunflower oil addition is compatible was
of the effect of SAS on porosity of rice performed. SAS and vegetable oil were
bread, which increases by 12.7% as added after enzymatic modification of rice
compared to the control. flour starch; the mixture was dispersed for
The addition of lecithin in the amount of 2-3 minutes, and the dough was kneaded
1.5% to mass of flour does not lead to after. With the help of trial laboratory
significant increase in quality of ready- baking the dosage of sunflower oil in a
made bread, which, obviously, is related to quantity of 3% to the mass of the flour was
the increase of viscosity of dough due to predetermined.
the formation of protein-phospholipid Further research on the effect of lecithin
complexes, which are decisive in the while adding it to change the specific
formation of its rheological properties [15]. volume of dough, using enzymatic
It is known, that the use of skimmed modification of flour starch in the process
lecithins contributes to the creation and of maturation, the properties of pressed
stabilization of emulsions such as "oil in baking yeast and lactic acid bacteria,
water", which is conditioned by the quality indicators of ready-made products
presence in their hydrophilic and and on the process of getting stale is
hydrophobic groups of their molecules. required.
Considering this, it was expedient to study

Iryna MEDVID, Olena SHYDLOVSKA, Viktor DOTSENKO, The use of sunflower lecithin in the technology on gluten-
free bread with enzymatic modification of flour starch, Food and Environment Safety, Volume XVII, Issue 4 – 2018, pag.
352 - 362

357
 Food and Environment Safety - Journal of Faculty of Food Engineering, Ştefan cel Mare University - Suceava
Volume XVII, Issue – 4, 2018

The results of the change of specific fermentation are shown in the figure 1.
volume of dough in the process of

Specific volume of the

1.8 1.63
1.59 1.63
1.6 1.51
1.4
dough, сm3/g

1.4 1.27 1.24 1.28 1.31 1.32 1.32

1.18
1.2
1
0.8 a
0.6
0.4 b
0.2
0
10 20 30 40 50 60
The duration of fermentation, min

Fig. 1. The change of specific volume of the dough in the process of fermentation:
a - control (with enzymes); b - with enzymes and lecithin

The increase in specific volume of dough The data in the Figure 1 also show that the
with enzymatic modification of flour maximum amount of dough with lecithin
starch by adding the lecithin is more addition in the presence of vegetable oil is
intensive as compared to the control reached in 45…50 mins of fermentation
sample without SAS; this is explained by and is held for longer period in comparison
the technological functions of the improver to the control sample, which indicates the
in food systems. Thus, phospholipids of improvement of gas-holding capacity of
lecithin, due to their differentiated the dough with SAS.
structure, are oriented to the boundary The effect of SAS on the fermentation
between two phases, reducing the surface activity of yeast was characterized by its
tension, which contributes to the good lifting power (Figure 2) and it depends on
formation of drops and protects them from the initial biological activity of
coalescence. Emulsion becomes more saccharomycetes and adaptats to the
stable, as coalescence is hampered by a anaerobic conditions of life in the dough
rather strong energy barrier, which is system, as well as on its recipe
created by emulsion pellicle on the surface components.
of a drop of water. The emulsifier effects The analysis of obtained data has shown
on water and fat molecules so that they that the addition of lecithin in dough using
repel from each other, or creates stable, enzymatic modification rice flour starch
often very viscous or even solid system of has a positive effect on yeast fermentation
protective layers around the droplets. As a activity. This fact, evidently, is explained
result of this process, phospholipids create by the improvement of availability of
specific barriers on the surface of the water sugars formed during the hydrolysis
droplets, due to which gas-holding ability process, to the yeast cell due to the action
of the dough is increasing, which leads to of phospholipid component of SAS on its
preservation of СО2 oozed in the shell and the cytoplasmic membrane.
process of alcoholic fermentation of dough It also substantiates the more intense
semi-finished products. release of carbon dioxide in the test with

Iryna MEDVID, Olena SHYDLOVSKA, Viktor DOTSENKO, The use of sunflower lecithin in the technology on gluten-
free bread with enzymatic modification of flour starch, Food and Environment Safety, Volume XVII, Issue 4 – 2018, pag.
352 - 362

358
 Food and Environment Safety - Journal of Faculty of Food Engineering, Ştefan cel Mare University - Suceava
Volume XVII, Issue – 4, 2018

the addition of lecithin (Table 1). Thus, in

the presence of SAS yeast lifting power While maturation of yeast dough, in
increases by 15.6%, in comparison to the addition to alcohol fermentation, there is
dough sample with enzymes without also lactic acid one, which is due to the
lecithin addition. activity of homo- and heterofermentative
lactic acid bacteria which convert sugars
60 mainly into lactic acid, as well as to a
The duration of lifting,

50 small amount of volatile acids. For a

40 32 clearer picture of the effect of SAS on the
27
30 dough microflora, the activity of lactic acid
min

20 bacteria in the samples was investigated in

10 terms of the intensity of their discoloration
0 in the presence of methylene blue
a b immediately after mixing and in 45
minutes of fermentation (Figure 3).
Fig. 2. The change of yeast lifting power
a - control (with enzymes), b - with enzymes and
lecithin
The duration of discoloration of

200
195
methylene blue, mins

190
187
180 180
170
168
160

150
a b
After mixing
At the end of fermentation
Fig. 3. The activity of lactic acid bacteria in the rice dough:
a - control (with enzymes), b - with enzymes and lecithin

As a result of the analysis of the time the fermentation in comparison to the

difference for discoloration of methylene control, indicating an increase in the
blue by lactic acid bacteria for the activity of lactic acid bacteria with the use
investigated samples, it has been of enzymes and SAS. The obtained
established that the vital activity of these research results are explained by the fact,
microorganisms has a similar pattern with that the presence of lecithin in dough and
a change in the yeast lifting power. the hydrolysis of rice flour starch before
It was determined that the duration of kneading the dough promotes the
discoloration of the indicator for dough activation of lactic acid bacteria due to the
sample with the use of enzymatic accumulation of simple sugars that are
modification rice flour starch with the easily digested by microorganisms,
addition of lecithin is lower by 6.7% after resulting in more intensive allocation of

Iryna MEDVID, Olena SHYDLOVSKA, Viktor DOTSENKO, The use of sunflower lecithin in the technology on gluten-
free bread with enzymatic modification of flour starch, Food and Environment Safety, Volume XVII, Issue 4 – 2018, pag.
352 - 362

359
 Food and Environment Safety - Journal of Faculty of Food Engineering, Ştefan cel Mare University - Suceava
Volume XVII, Issue – 4, 2018

life products - organic acids, carbon retention capacity, which is expected to

dioxide, which provide with orientation improve the porosity structure, and
and completeness of colloidal, physical accordingly, the volume of ready-made
and biochemical processes in dough semi bread. In the course of the further studies
finished products. So, the addition of SAS on the effect of lecithin added in the
and vegetable oil in the rice dough with the amount of 1.0% to the mass of flour in
use of enzymatic modification of flour presence of vegetable oil on the indicators
starch promotes the activation of of bread quality using enzymatic
fermentation microflora, that leads to the modification of starch and the process
intensification of processes of alcohol and process of getting stale was determined
lactic acid fermentation, as well as gas (Table 2).

Table 2
The effect of lecithin and vegetable oil on the rice
bread quality with enzymatic modification of flour starch

Control sample (with Sample with enzymes, lecithin (1.0%)

Indicators
enzymes, without SAS) and vegetable oil (3%)
Specific volume, cm3/g 1.51 1.92
Acidity, degr. 2.8 3.2
Porosity, % 41.4 51.5
Fragility, %
in 3 hrs 1.30 1.02
in 24 hrs 2.60 2.01
Deformation of bread crumb, un. of
penetrometer
in 3 hrs 59 72
in 24 hrs 46 61

It was established that the use of lecithin, improvement in its gas-holding capacity
when adding it in sunflower oil, leads to an (Figure 1).
increase in specific volume of the bread, It is known that during bread storage there
improvement of crumb structure and occur changes in the structure of its
porosity and its elasticity as compared with protein-carbohydrate matrix due to the
the control. Thus, porosity increases by retrogradation of amylose and starch
19.7%, specific volume of the bread - by syneresis and the interaction of protein
21.4%, the general deformation of the molecules with amylose and amylopectin
crumb increases by 18.1%. It can be with the formation of new bonds, as well
explained by the capacity of oil to create as the redistribution of moisture between
thin fat pellicles between starch granules polymers, which leads to consolidation of
that make the dough more plastic, as well the structure of the crumb and the change
as increases its capacity to be stretched of its rheological properties. Considering
without rupture under the pressure of this, it was determined the effect of raw
carbon dioxide, formed during material on the quality indicators of bread,
fermentation. The obtained data correlate that characterize its suitability for storage,
with the results of the research on the namely fragility and elastic properties of
change of specific volume of dough in the the crumb.
process of fermentation indicating an

Iryna MEDVID, Olena SHYDLOVSKA, Viktor DOTSENKO, The use of sunflower lecithin in the technology on gluten-
free bread with enzymatic modification of flour starch, Food and Environment Safety, Volume XVII, Issue 4 – 2018, pag.
352 - 362

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 Food and Environment Safety - Journal of Faculty of Food Engineering, Ştefan cel Mare University - Suceava
Volume XVII, Issue – 4, 2018

It was found that the addition of lecithin lipids create thin pellicles that wrap the
and sunflower oil affects the process of particles of the polyesterized starch grains,
bread staling, contributing to the which hinder the release of water in the
preservation of its freshness. It can be seen process of bread storage. Besides, lecithin
from the Table 2 that the use of this raw can create complexes with starch amylose;
material leads to less intensive increase of as a result the process of crystallization is
fragility and the reduction of general slowing down.
deformation of crumb of the rice bread Thus, the most positive effect on the
during storage. It can be explained by the quality of bread with the use of enzymatic
formation of complexes of starch modification of rice flour starch is
polysaccharides with lipids, which observed when using sunflower skimmed
contribute to the inhibition of the process lecithin when added to vegetable oil.
of retrogradation of starch. Evidently, the

4. Conclusion

As a result of the theoretical and Considering the presence of a hydrophobic

experimental studies, the feasibility of group in the molecule of lecithin, it is
using SAS in the technology of rice bread substantiated that the addition of SAS to
with the use of enzymatic modification of the dough is compatible with sunflower oil
starch flour has been substantiated. As an in the amount of 3% by mass of flour. The
emulsifier, sunflower oil has been chosen use of phospholipid in the technology of
as skimmed lecithin, which besides the gluten-free bread with the use of enzymatic
technological function of SAS in the food modification of rice flour starch
systems, due to the high content of contributes to the improvement of vitality
phospholipids has an important of dough fermentable microflora,
physiological significance. It was increasing its gas-retaining capacity; as a
determined that the dosage of lecithin in result ready-made products are
the amount of 1.0% to the mass of flour characterized by improved quality
contributes to the improvement of gas indicators. In addition, the use of lecithin
accumulation in the rice dough with the and vegetable oil in the production of rice
premade enzymatic hydrolysis has a bread allows prolonging shelf-life and
positive effect on the porosity and specific freshness.
volume of the ready-made bread.

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