SUBSTANTIATION OF THE RECIPE AND TECHNOLOGICAL PARAMETERS OF GLUTEN-FREE BREAD PRODUCTION

Abstract

Products, developed for the category of people with celiac disease, where gluten intolerance occurs, occupy a special place among food products for special dietary consumption. According to the World Association of Gastroenterologists (WOG-OMGE), this disease affects about 1% of the population of our planet, who have an increased risk of death compared to the general population. In this regard, an analysis of the production of food products for the population suffering from celiac disease was carried out. The purpose of the research was to determine the indicators of the quality of raw materials and products to substantiate the composition of flour raw materials in the recipe of yeast gluten-free bread products. Different types of flour raw materials from buckwheat, corn, seeds of the grain crop quinoa were studied, as well as theoretical and practical aspects for substantiating the technology of bread from gluten-free raw materials were considered. Bread technology using flour from buckwheat, whole-grain and first-grade quinoa flour, corn flour was developed, and their influence on product quality indicators was also investigated. Since gluten-free raw materials, unlike wheat flour, do not contain gluten proteins, structure-forming agents: xanthan gum, starch, psyllium were added to the dough. It is recommended to add 1.0% of psyllium powder or 1:3 of the amount of flour raw material of the recipe - corn starch as a structural component of bread. First-grade quinoa flour and, to a lesser extent, buckwheat flour from unsteamed buckwheat groats and corn flour is recommended as a basis of the dough recipe for gluten-free bread. The developed yeast bread can be recommended for a gluten-free diet, can be used in the diet of people both for dietary nutrition and for general disease prevention.