The influence of rice protein concentrate on the technological process of wheat bread production

Bakery products from wheat flour are low in protein and it is inferior also absorbed at a level. To solve this problem sources of complete proteins may be introduced into the formulation bakery products. But animal can allergens. An alternative concentrates, hydrolysates isolates vegeTable origin, particularly, obtained rice. Microbiological, biochemical conformational changes dough bread were influenced by adding rice concentrate. Gas-forming capacity with concentrate decreased 8.3–20.8 % compared to control sample where there was increase dosage. Gas formation occurred less intensively concentrate, because fermentation delayed due decrease availability nutrients. The first peak on gas graph case addition 4–8 seen after 65 minutes, 60 minutes. When 16 additive, not clearly defined. second for observed 150 min samples bit later Infrared spectra showed that relative reflection coefficient lower both kneading fermentation. 4 8 did affect amount formed sugars, reduced indicator 1.6 %. fermented sugars 3.0–7.8 So, during technological process bread-making followed results obtaining high content