Composite flour production and assessment of the safety quality of gluten-free bread

Abstract

Nutrition has the great importance on the human feeling. Moreover, there are some pathologies that can be cured only together with feeding correction. So, current article deals with the cause of chronic celiac disease which causes atrophy of the intestinal mucosa and, as a consequence, impairs proper digestion and absorption of nutrients. The therapy for this disease consists of an exclusive and strict lifelong gluten-free diet. A few years ago it was believed to be a rare disease. Today, however, doctors come to disappointing conclusions: the number of celiac disease sufferers is increasing year by year. Wheat starch, amaranth, and chickpea flour are considered to be promising ingredients to replace wheat flour in baked goods recipes. These culinary components are gluten-free and have a rich chemical composition. The current manuscript presents an experimentally verified formulation for the production of gluten-free bread. The verified composition consists of 50% wheat starch, 25% amaranth flour, and 25% chickpea flour. This composition allows getting bread with good quality proprieties which makes ill people’s life quality style better.