Introduction. The expedient use of ferments with amylolytic activity for carbohydrate composition modification of rice flour aiming to improve the quality of gluten-free bread is scientifically based. Materials and methods. Rice flour starch has been hydrolyzed with the help of mushroom α-amylase and glucoamylase. General amount of saccharides has been determined by iodometric method. Dextrin contents-by their ability to be precipitated in conditions of different concentrations of ethanol in the solution. The course of microbiological processes in the dough has been examined by its gasification ability using volumetric method and general acidity using titration method. Results and discussion. The use of α-amylase in amount of 0,005% and glucoamulase in amount of 0,03% to mass of rice flour causes sugar accumulation in amount of 5,5-6%, which is necessary for the intensification of course of microbiological processes in the dough. To hydrolyze the starch more fully, it is expedient to prepare a semi-finished product hydrolysate with 50% of rice flour from its recipe humidity of 65% with further kneading the dough on its basis. To accumulate monosaccharides and disaccharides to the amount, which is optimal for active yeast functionality and for improvement of gasification in the dough, duration of rice flour starch hydrolysis while preparing the semi-finished product, hydrolysate is 2 hours. The products of rice flour starch hydrolysis, which were created as a result of fermentative modification by α-amylase and glucoamylase, particularly monosaccharides and disaccharides, intensify the process of dough fermentation, which is affirmed by increase of CO 2 for 57,8% and increase of acidity for 0,6 degr. in comparison to control example, consequently to this the ready-made products are characterized by structurally mechanical quality scores. Increase of dextrin amount in the dough influences deceleration of starch retrogradation while keeping ready-made products. Conclusions. Hydrolyzation of rice flour starch with the help of amylolytic ferments in preparation of a bread for patients suffering from celiac disease helps to intensify microbiological processes in the dough, to improve quality scores of ready-made products and prolonging of their expiration date.

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Introduction. The effect of the dietary fibre concentrates, namely, wheat, cocoa and apple fibres on the protein-proteinase and carbohydrate-amylase complexes of wheat flour is studied. Materials and methods. The study of the influence of dietary fibres on the quality indicators of dough gluten was conducted using conventional methods, and structural-andmechanical properties-with the help of alveograph, amylograph and farinograph. Results and discussion. The presence of fibre promotes an increase of water-absorbing capacity and time of the dough formation and reduce its stability. It is established that fibre increases a degree of water binding by the dough on average by 12.5-23.2%, due to the ability of its polysaccharide complex to bind and retain water. The results of the study on alveograph indicate that the introduction of fibre in the amount of 15-25% by weight of flour compared to the control increases the dough elasticity by 1,2-2 times and reduces its extensibility by 1.3-3 times. The necessity of the use of surface-active surfactants in the technology of semi-finished biscuits to improve the quality of the finished products is proved. It is determined that the introduction of a mixture of the emulsifiers «Grindsted Cake» with fibre into the dough increases its extensibility on average by 2.6% and elasticity by 2.6-6.8%, which will obviously have a positive impact on the quality of the finished products. Conclusion. Adding a mixture of the emulsifiers «Grindsted Cake» leads to increased porosity, specific volume and lifting coefficient of the finished products with the addition of wheat fibre, apple fibre and cocoa fibre, thus allowing to bring the quality indicators of the semi-finished products to that of a control or surpass them.