Abstract
Development and introduction of high quality gluten-free products is one of the priorities of food industry. Feasibility of producing gluten-free steamed bread based on rice and corn flour using flaxseed, sunflower, sorghum and quinoa flour additives is proved in the article. Recommended ratios of flours are established: Frc:Ffs 95:5, Frc:Fsn 95:5, Fcn:Fqn 85:15, Fcn:Fsg 90:10. The parameters of dough kneading are studied and the influence of additives on relative elasticity, plasticity and resilience is established. Use of additives leads to a decrease in irreversible relative deformation of dough for 36 – 68% and relative plasticity for 16 – 18%, to increase of its elasticity relative resilience up to 2.3 times. Dough fermentation process is investigated. It is established that amount of carbon dioxide accumulated in gluten-free dough increases by 10 – 30%. Process of acid accumulation during fermentation is studied. A flow chart for the production of gluten-free steamed bread is proposed. The parameters for the production of gluten-free steamed bread were established and justified. Product is prepared in a single-phase method, adopted in practice of baking bread. The duration of dough mixing is 10 – 15 min, fermentation 20 – 35 min. Steam treatment is carried out under atmospheric pressure. Recommended steam processing time is 35 min for bread based on rice flour, 30 min for based on corn flour. In comparison with the traditional technological scheme, it is recommended to use a double boiler instead of an oven.
Highlights
The imbalance of the diet of the world population in modern economic conditions leads to a constant shortage of essential nutrients that are necessary for consumption, especially in case of diseases associated with gastrointestinal tract functioning
Feasibility of producing gluten-free steamed bread based on rice and corn flour using flaxseed, sunflower, sorghum and quinoa flour additives is proved in the article
To evaluate elastic-resilience and plastic-viscous properties of dough for gluten-free steamed bread, study is conducted on a Tolstoy elastoplastometer
Summary
The imbalance of the diet of the world population in modern economic conditions leads to a constant shortage of essential nutrients that are necessary for consumption, especially in case of diseases associated with gastrointestinal tract functioning. Understanding the main aspects of regulating the nutritional value of gluten-free steamed bread, forming its quality, regulating the properties and expediency of using enriching flour raw materials will contribute to developing products with high nutritional and organoleptic quality indicators available to all population groups. The most prospective enhancer of the bread structure made of rice flour (Frc) or corn flour (Fcn) is flour gluten-free raw materials with enriching action (FGFRM) – sorghum (Fsg), flaxseed (Ffs), quinoa (Fqn) and sunflower (Fsn) According to review of literary sources, the listed additives can improve structure of gluten-free products and their nutritional value due to the high content of complete proteins, as well as macro- and micronutrients.
Sign-in/Register to view highlights & summary Sign-in/Register to access full text options 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a call
