Study of enzymatic hydrolysis parameters for reducing anti-nutritional properties of flour

Abstract

The paper addresses the problem of production of foodstuffs for people suffering from diagnosed celiacia. There are no ways of pharmacological treatment of this group of people. The only possibility to maintain their optimal living standards is a life-long gluten-free diet. Grain-based proteins (wheat gliadins, rye secalines, barley hordeins, and oat avenines) and products of their processing are the disease triggers. Most often one generally accepted term “wheat gluten” is used instead of all these species. Celiacia is one of the urgent social problems in many countries which can be explained by its wide morbidity rate, difficulties in its diagnostics and a lack of experience of its prophylaxes and treatment. Strict requirements to the chemical composition of gluten-free flour-based foodstuffs dictate their high retail prices. Market analysis has shown that gluten-free flour-based products on average are 240% more expensive than usual flour-based products. So crackers, butter biscuits, pizzas and pasta made from gluten-free flour are the most expensive products. However the market of gluten-free flour-based products is one of the most fast growing markets. In this connection there is a need to provide people suffering from diagnosed celiacia with inexpensive domestic gluten-free products of high quality including products suited for public catering facilities such as pre-school, school and higher education institutions, military army facilities, canteens and sanatorium-and-spa resorts. Developing specialized foodstuffs based on nontoxic raw materials having a positive effect on human organisms and able to decrease risks of disease recurrence is a challenge to the scientific community.