Physical and Chemical Indicators of Gluten-free and Yeast-free Buckwheat Bread

Abstract

Topicality. At domestic market of Ukraine, the available range of gluten-free bakery products is insufficient to meet the growing needs of consumers with various types of food allergies or genetically predisposed to celiac disease. In accordance with the growing consumers’ demand for gluten-free bread, we developed and manufactured the following types of gluten-free and yeast-free buckwheat bread from high-quality natural ingredients: with quinoa, sesame and walnut; with quinoa, sesame and dietary hemp fiber; with quinoa, sesame and dietary pumpkin fiber. Since each of the raw ingredients plays a significant role in the process of dough formation, it is advisable to study the mechanism of cooking yeast-free dough based on green buckwheat groats, with the addition of quinoa, sesame, walnut, dietary hemp and pumpkin fiber, as well as to determine physical and chemical processes taking place in the dough after its formation and ensuring the quality of finished bakery products. The aim of the article is to study the effect of the used vegetable raw materials – green buckwheat groats, quinoa seeds, sesame, walnuts, dietary hemp and pumpkin fiber – on the physical and chemical, organoleptic indicators of gluten-free bakery products. Research methods. Analytical, organoleptic, physical and chemical, structural and mechanical, mathematical and statistical methods of experimental data processing with computer technologies use were applied during this study. Results. According to the research results, physical and chemical indicators were determined, as the following: moisture mass fraction, dry materials content, acidity of the corresponding raw material: green buckwheat groats, quinoa seeds, sesame, walnuts, dietary hemp and pumpkin fiber. The moisture mass fraction of the dough and finished bread samples was determined, which was such for baked bread, in %: for experimental sample No. 1 – 53.3, for samples No. 2, 3 – 55.6, which increased, compared to the control by 2.3 % and 6.7%, accordingly. The total acidity was such, in degrees: for the experimental bread sample No. 1 – 9.4, for samples No. 2, 3 – 9.7 (it increased by 10.2% and 13.7%, accordingly, compared to the control). The fragility of buckwheat bread increased by 21.25% (sample No. 1), and by 20.25% (sample No. 2, 3), compared to rye-wheat bread. Porosity of gluten-free and yeast-free buckwheat bread improved, which was such, in %: for experimental samples: No. 1 – 70, for No. 2 and 3 (with the addition of dietary pumpkin and hemp fiber) – 72, which is by 7.7% and 10.8% better, compared to the control sample. The crumb deformation of the rye-wheat bread (control sample), and test samples of gluten-free and yeast-free buckwheat bread during storage for 4, 24, and 48 hours was determined. It was established that the total crumb deformation in the studied samples decreased within 24 hours after baking by 6.7% (sample No. 1), and 13.4% (samples No. 2, 3), after 48 hours of storage – by 8.0% (sample No. 1) and 16.0% (samples No. 2, 3), compared to the control sample. Conclusions and discussion. On the basis of the above, it can be concluded that the usage of green buckwheat groats, quinoa seeds, sesame, walnuts, dietary hemp and pumpkin fiber in the production of gluten-free and yeast-free buckwheat bread contributes to the improvement of its organoleptic characteristics, physical and chemical quality indicators, as well as allows to expand the range of gluten-free bakery products, which will conduce to improving the nutrition of the general population.