DEVELOPMENT OF GLUTEN-FREE BREAD FORMULATION FOR INDIVIDUALS WITH CELIAC DISEASE

WNTUZH

Abstract

The objective of this study is to scientifically and technically substantiate the development of formulations and technologies for gluten-free bread. The research aims to overcome technological challenges associated with replacing wheat flour with gluten-free alternatives, which necessitates mimicking the viscoelastic properties of gluten to ensure proper dough structure formation. Additionally, the study seeks to optimize the combination of various types of gluten-free flours produced in the Kuban region, along with structure-forming components, to achieve quality indicators that meet standard requirements. The research involved studying the effects of different dosages of chickpea, buckwheat, and rice flours in a dry flour mix balanced for amino acid composition using the Match Cad software package. The study object included different types of gluten-free flour and their combinations, aiming to identify the option with the best dough structure, evaluated through organoleptic testing using a five-point scale and profile method. Physicochemical and microbiological parameters were determined using standard methodologies in accordance with current GOST standards. A gluten-free bread formulation was developed, optimizing the flour mix to contain 50% chickpea flour, 34% buckwheat flour, and 16% rice flour. Yeast was used as the biological leavening agent, while xanthan gum served as the structure-forming component. Various kneading techniques and baking methods were explored to optimize the process. Higher quality characteristics were observed in products prepared using the sponge method and baked in a convection-steam oven under the "Convection" setting. Nutritional and energy values can be enhanced by incorporating dried fruits and pumpkin seeds into the dough. The optimal shelf life was determined to be three days, based on organoleptic, physicochemical, and microbiological indicators.