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Bread Rice flour Lecithin Structural and mechanical properties of dough IR spectra Consumer propertiesThe last decade was recognized as a time of rapid development of gastrointestinal tract diseases, including inflammatory bowel disease. The etiology of this disease is unknown. The age peak of the incidence is 20-40 years, ie the working population. This negatively affects the economic situation in the world. The course of this disease largely depends on nutrition, because the main approach to reducing morbidity is diet. According to the recommendations of nutritionists the protein content should increase in the diet with maximum restriction of fiber. Bread, as one of the main food products, is an excellent product for adjusting its chemical composition and nutritional value, taking into account the recommendations of nutritionists. The structural and mechanical properties of the dough for the manufacture of bread were characterized by the gas-holding capacity in terms of the specific volume of the dough and the shape-holding capacity in terms of the spread of the dough ball. Studies of conformational changes of protein substances were performed in the near infrared region by IR spectroscopy in the wavelength range 1330-2370 nm with a step of 10 nm. Samples were prepared with lecithin and replacing part of the wheat flour with rice. The use of rice flour reduces gas content by 3.7-20.4%. The diameter of the ball of dough with rice flour during fermentation decreased by 3.7-18.5%, depending on its dosage. This indicated an increase in the viscosity of the dough system due to its biopolymers. The introduction of lecithin and rice flour significantly changes the protein complex of the dough because the main function in the formation of gluten is played by proteins. All reflection spectra of the studied samples, except for the lecithin sample, have a similar character. Samples of all types of raw materials in the analyzed wavelength range preferably had a higher reflection intensity than samples of dough made with their addition. Increasing the dosage of rice flour reduced the specific volume and porosity of bread samples. The rational amount of application of rice flour to replace wheat flour was set at no more than 20%.

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

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