СОВЕРШЕНСТВОВАНИЕ ТЕХНОЛОГИИ ХЛЕБОБУЛОЧНЫХ ИЗДЕЛИЙ С ПОНИЖЕННЫМ СОДЕРЖАНИЕМ ГЛЮТЕНА

Abstract

The purpose of the study is to improve technology and develop recipes for low-gluten types of bakery products based on whole grain flour using rye, low-fat flaxseed, amaranth flour and potato starch as gluten-free raw materials. The work provides a rationale for the need to reduce the gluten content in bakery products, studied the effect of the added components of the formulation on the content of washed gluten, identified options with a reduced amount of gluten, and assessed the quality of the studied options accor-ding to organoleptic and physicochemical indicators. The smallest amount of gluten was contained in dough made from whole grain flour with the addition of starch and amounted to only 7 %; in dough made from a mixture of whole grain and rye flour, this figure was already 16 %, which is 9–18 % lower than in wheat bread. In a comparison of straight and sponge methods for preparing dough from whole grain flour with the addition of gluten-free raw materials, preference was given to the sponge method, since it provi-ded better quality indicators by increasing the acidity of the finished dough when adding ripe dough. With the sponge production method, the humidity of the finished products increased slightly in comparison with the straight method. Thus, fluctuations in humidity for different options ranged from 43.6 to 41.2 % with the straight method and from 44.3 to 42.2 % with the sponge method. When assessing the organoleptic quality indicators of the finished bread, the best options were those with whole grain wheat and rye flour in a ratio of 60:40 and whole grain wheat and flax flour in a ratio of 90:10. The results of the study served as the basis for the development of recipes for types of whole grain bread with reduced gluten content using rye and low-fat flaxseed flour.