version: DEVELOPMENT OF TECHNOLOGY FOR GLUTEN-FREE BAKERY PRODUCTS FROM NON-TRADITIONAL TYPES OF VEGETABLE RAW MATERIALS

Abstract

The article discusses the results of research on the development of gluten-free bakery products intended for consumers on a gluten-free diet. Nutrition is the most important factor in the formation of a healthy population. In this regard, the priority tasks of the state policy of the Russian Federation in the field of healthy nutrition are to study ways to obtain new sources of food and provide conditions for the production of functional dietary foods for various population groups. Gluten-free baked goods are primarily developed using rice, soy flour, and cornstarch, which have insufficient nutritional value. Thus, the use of non-traditional types of vegetable raw materials in the production of gluten-free flour products, in order to enrich the products with the necessary nutrients and dietary fiber, is an important direction. Bread samples made from rice and buckwheat flour, flax hydrocolloid and hemp seeds were used as objects of research. The studies were carried out on the basis of the laboratory of the Don State Technical University "Biochemical and Spectral Analysis of Food Products" and the "Rostov Regional Veterinary Laboratory". When performing the work, generally accepted and standard research methods were used to ensure the fulfillment of the tasks set. The quality of the developed bakery products was analyzed by organoleptic and physico-chemical parameters. The results of the chemical composition of the developed gluten-free bakery product allow us to recommend it for medical and biological testing as a functional product aimed at dietary preventive nutrition. These studies will allow not only to expand the range of functional dietary foods, but also to enrich them with essential nutrients.