Development of technological solutions to increase the biological value of gluten-free bread

Abstract

The industry of gluten-free bakery products has not been studied properly, so this topic is gaining popularity among scientists. The subject of the research was the development of recipes for gluten-free flour mixtures. To improve the taste characteristics of the product and increase the biological value, it was decided to introduce plant raw materials non-traditional for bread. Chia seeds and carrot powder were chosen as additives. The goal of the research was to develop recipes for gluten-free flour mixtures. The research was carried out in several stages: 1. determination of the component composition of the gluten-free mixture recipe and production of prototypes; 2. analysis of organoleptic indicators; 3. carrying out physical and chemical studies of dough and finished products. To carry out the analysis instrumental and visual research methods were used. During the experiment three samples of bread were obtained from different types of gluten-free flour (No. 1 – green buckwheat; No. 2 amaranth flour; No. 3 – gram flour) in combination with rice flour, carrot powder and chia seeds. The control sample was bread made from rice flour, potato and corn starch. The rate of dietary fiber supplementation was calculated on the basis of the recommended daily intake. Thus, 2.8 g of dietary fiber was added with carrots, and 4.4 g of dietary fiber with chia seeds. According to all the studies carried out, sample No. 3 from gram flour turned out to be the best. The research results can be used in the baking industry to expand the range of bakery products. A mixture for making gluten-free bread can be a very useful product, especially for those categories of the population who have a need for such products. Also, given that for the majority of the population bread is a commodity of everyday demand, the production of such mixtures will be in great demand.