PHYSICAL AND TECHNOLOGICAL EVALUATION OF GLUTEN-FREE BREAD

Abstract

Bread is a traditional food product for daily consumption. For special dietary consumption, a special place among food products is occupied by products developed for the category of people with celiac disease, wheregluten intolerance occurs. The task of using new types of raw materials in the product formulation is usually justified by their acquisition of specific properties, for example, improved composition, technological characteristics or functional effect. An analysis of the production of food products for the population suffering from celiac disease has been carriedout. The aim of the study was to determine the quality of bread products from gluten-free plant raw materials by physical and technological properties. Research methodology. Various types of flour raw materials from buckwheat grain, corn, and quinoa seeds were studied and theoretical and practical aspects were investigated to substantiate the technology of bread from gluten-free raw materials. Results. Bread technology was developed using different types of buckwheat, corn, and quinoa flour, 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 were added to the dough: psyllium, starch, and xanthan gum. Conclusions. The positive effect of baking powders – psyllium, cornand potato starch and xanthan gum fermentation stabilizer on the physicochemical parameters of gluten-free bread has been proven. The addition of baking powders leads to an improvement in the physicotechnological parameters ofbread, namely the coefficient of increase in the porosity of finished products. The best physicotechnological parameterswere obtained for the sample with the addition of 1% psyllium – crust thickness 1.6 mm, smooth surface. The basisof the dough recipe for gluten-free bread is recommended to be quinoa flour of the first grade and, in a smaller proportion, buckwheat flour from unsteamed buckwheat groats and corn flour.