Designing gluten-free bread with improved properties

Abstract

The article discusses the development of gluten-free bread based on a composite mixture containing various types of flour (corn, rice, flax and pumpkin) and food additives (cabbage powder, xanthan gum). The aim of the work was to develop gluten-free bread technology with improved properties. During the analysis of the current state in the field of application of new recipe and technological solutions for the production of bakery products, including based on FIPS data, it was found that specialized, functional and dietary types of bread and bakery products are clearly in demand on the market, but their product range is still insufficient. In the course of scientific research, bread products were prepared from gluten–free composite mixtures with the addition of two structure–forming agents, so cabbage powder in concentrations from 1 to 5% (with an interval of 1%) was added to test samples 1.1-1.5, cooked with rice and flaxseed flour with a ratio of 70:30; samples 1.6-1.10 on corn and flaxseed flour – 50:50, samples 1.11-1.15 on corn and pumpkin flour – 50:50, respectively. The following bread samples with the addition of xanthan polysaccharide in concentrations from 0.1 to 0,5% (in 0,1% increments) were also prepared in a similar way on the same composite mixtures: samples 2.1-2.5 from rice and flaxseed flour – 70:30, samples 2.6-2.10 from corn and flaxseed flour – 50:50, samples 2.11-2.15 made from corn and pumpkin flour – 50:50, respectively. In the course of the study, the caking index of a composite mixture of rice and flaxseed flour (70:30) with the addition of cabbage powder was studied in comparison with a mono-raw material. As a result, it was found out that in the prototype this indicator exceeded the control values by 2.06 times, which contributes to prolonging the shelf life of the composite mixture in electrical networks. During the experiments, the parameters of gluten-free dough kneading were selected, namely, the kneading time for all types of dough was 10 minutes, in contrast to the accepted 15 minutes from gluten-containing (wheat). The fermentation process of the dough blanks was carried out for 100 minutes. at the temperature and humidity in the working chamber – 35 ° C and 40%, respectively. The products were baked for 9 minutes. at a temperature of 200 ° C, and then 35 minutes. at a temperature of 180 °C. The physico-chemical characteristics of finished gluten-free products were also studied during the study, as the humidity for them was 52,4% -60%, the acidity was 2,38 degrees – 3,06 degrees. and the porosity is 46,1-65,3%. It was found that replacing mono-raw materials with a composite mixture changes the nutritional and energy value of bread, and against the background of a decrease in the quantitative content of proteins and carbohydrates by 2,9 and 2 times, respectively, an increase in fats by 4,7 times was noted. An increase in the content of minerals, such as potassium by 1,7 times and magnesium by 1,2 times, has been established. The presence of silicon was also noted, its content is 15,06% in 200 g of the finished product (the average daily consumption rate of bread), which allows the product to be classified as functional. In addition, the amount of gluten in the developed prototypes was determined.: 1,4-3,7 mg/kg; 1,10-9,36 mg/kg; 2,5-5,98 mg/kg and 2,9-9,98 mg/kg, that is, these products can be labeled as «gluten-free», since the gluten content in them did not exceed 20 mg/ kg according to TR CU 027/2012. Thus, the developed gluten-free bread samples were characterized by high organoleptic characteristics and had improved nutritional characteristics and can be recommended for further introduction into industrial production.