Abstract
The article is devoted to the production of gluten-free foods that are necessary for people suffering from this disease as celiac disease. The article reveals the relevance of developing recipes for gluten-free foods, which are not inferior to traditional in many respects. Classic recipes gluten-free bakery products, mainly based on rice, buckwheat, corn flour, which have little nutritional value. In this regard, the current development of technologies and formulations pastry dishes with use of nonconventional vegetable raw materials rich in dietary fibers, proteins and other beneficial substances that improve the biological and nutritional value of these products. The paper describes the formulation of gluten-free muffins, was based on the recipe of the cake "Capital". The main raw material for the new compositions of selected rice flour, and as enriching additives – flax flour and flour from the eggshell. Was conducted baking tests on the basis of which was chosen percentage of the input substances and the assessment of quality of semifinished and finished products. The quality of semi-finished products was evaluated by such indicators as humidity and the microstructure of the test. The quality of finished products was assessed using organoleptic and physical-chemical parameters, the results presented in the tables. Investigated the antioxidant activity of products. Produced sensometrical evaluation of aroma of control and experimental samples. Calculated chemical composition. The content of protein, vitamins, mineral substances in the experimental sample is significantly increased compared to control. Making flour egg shell has achieved the ratio of Ca-Mg-P as close to a perfect 1:0,39:1,53 Replacement of wheat flour with flaxseed and rice flour and the introduction of egg shell improve the amino acid composition of the product. The biological value increased by 2.3%.
Highlights
Контрольный образец, г A control sample., g 23,4 – – 17,5
Предложенный способ производства кексов позволяет улучшить органолептические и физико-химические показатели качества, повысить пищевую и биологическую ценность готовых изделий
Summary
Исследованы технологические аспекты замены пшеничной муки, в составе которой глютен, на льняную и рисовую муку при производстве кексов функциональной направленности. Для определения оптимального соотношения рисовой и льняной муки проводили пробные лабораторные выпечки. Для выпечек были выбраны соотношения льняной/рисовой муки: 20:80, 30:70, 40:60. При добавлении20% льняной муки кексы имели желтый цвет с вкраплениями частиц оболочек семени льна, появлялся приятный, едва ощущаемый привкус и аромат льняной муки. Добавление 40% льняной муки изменяло цвет кексов до коричневого и темнокоричневого из-за присутствия большого количества частиц оболочек семени льна. Установлено, что в образце с добавлением 40% льняной муки значительно ощущалось присутствие частиц оболочек семени льна и ощущался характерный горьковатый вкус. Для проведения дальнейших исследований был выбран образец с соотношением льняной и рисовой муки 30:70, так как он по химическому составу компонентов является более ценным. Опытный образец (кекс из льняной и рисовой муки), г The prototype (cupcake from flax and rice flour),g –. Контрольный образец (кекс из пшеничной муки), г A control sample. (cupcake made from wheat flour), g 23,4 – – 17,5
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