Exploring the Technology of Gluten-Free Bread

A. B. Nurtayeva, N. B. Utarova, G. D. Akshoraeva, Manshuk Myktabaeva, Meruyert Abilova

2022

Full text Open access: Gold Metadata (CSL-JSON)
DOI 10.48184/2304-568x-2022-4-33-41
Data confidence 70 medium
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Abstract

The article presents the main properties and characteristics of amaranth, flax, rice, buckwheat flour, as well as the results of obtaining gluten-free bread based on combined flour. The physicochemical properties of the combined flour have been determined and the formulation of gluten-free bakery products has been developed. The technology of gluten-free bakery products based on combined flour has been improved. The general patterns of changes in the nutritional value of a new product have been studied. Feeding patients with gluten intolerance, improving the adequacy of treatment, improving the quality of life of the patient and his family. The article is devoted to the expansion of the range and development of bakery products. Studies have confirmed the absence of toxicity of amaranth for patients with celiac disease, as well as a review of the physico-chemical parameters of amaranth, buckwheat, flax and rice flour, percentages of the content of substances necessary for the human body. This summary information is used in further research to develop special gluten-free bakery products with combined flour. The general patterns of changes in the nutritional value of a new product have been studied. Baking work was carried out practically. As a result, it was found that sample No. 3 meets the requirements of gluten-free bread. The color of the samples was uniform, the surface color was brown, soft, porous, breadcrumbs were elastic, odorless, and the taste harmoniously fit into gluten-free bread. Bread meets the requirements of the current regulatory documents.