摘要：Developing gluten-free bakery products for the restaurants and social catering is shown in the article. Influence of the components of the liquid dough phase and the transglutaminase enzyme on penetration degree of foot steam small bakery products with rice dough is studied in the article. Water, milk, kefir and milk whey are investigated as the liquid dough phase. Influence of these factors on the level of technological penetration of finished products is established. Feasibility of using milk whey and transglutaminase enzyme in the recipe of the dough with rice flour is experimentally proved. These supplements help to increase the compressibility of finished products and prevent their rapid hardening. Possible explanation of the impact of whey and transglutaminase enzyme on the dough structure with rice flour and finished products is given.
