CAKE «TSITSER»

OYJYIE

Abstract

The scientific article is devoted to the creation of flour confectionery products for people with gluten intolerance. Such types of gluten-free raw materials as chickpea and rice flour were used in the work. When developing the cake recipe, wheat flour was initially replaced with chickpea flour in the amount of 10, 30, 50, 70 and 90%. According to the results of the organoleptic evaluation, it was found that the best indicators were a cupcake with the replacement of 50% wheat flour with chickpea flour. To exclude protein allergies, wheat flour was replaced with rice flour. According to the results of the organoleptic evaluation, the highest quality indicators were found in a sample with a ratio of rice and chickpea flour 1:1. The developed sample had the most pleasant nutty taste and aroma, the correct shape, uniform porosity and attractive appearance. The finished product according to organoleptic, physico-chemical parameters met the requirements of GOST 15052-2014. When calculating the nutritional value of the control and experimental samples, it was found that the amount of protein increased by 16%, fiber - by 69%, the energy value was reduced by 3%. Replacing wheat flour with rice and chickpea flour contributes to the complete elimination of gluten from the cake. This will expand the range of gluten-free products for people with celiac disease.