INFLUENCE OF NON-TRADITIONAL FLOURS ON THE FORMATION OF CONSUMER PROPERTIES OF CUPCAKES

Abstract

Flour confectionery products are in great demand among consumers. However, for people with gluten intolerance, this group of products which produced mainly using wheat flour is prohibited. Due to this, there is a need to develop flour confectionery products, in formulation of which there is no wheat flour. The conducted studies are related to the study of the influence of non-traditional types of flour (rice flour and buckwheat flour made from green buckwheat) on the formation of consumer properties of cupcakes. A typical technological model of a cupcake was developed based on an expert analysis of existing cupcake recipes (which made it possible to identify the defining components of a cupcake recipe), and the corresponding calculations. According to the results of the analytical studies, two types of flour were identified that are most preferable in terms of their properties in the development of gluten-free flour confectionery products. These are rice flour and buckwheat flour made from green buckwheat. These studies became the basis for the development of projects for cupcake recipes using non-traditional types of flour. A comparative analysis of the nutritional value, quality indicators (physico-chemical, organoleptic, rheological) of the developed samples of cupcakes using non-traditional types of flour was carried out in comparison with the control sample. It has been established that the sample in which wheat flour is replaced by a mixture of rice flour and buckwheat flour made from green buckwheat in a ratio of 1: 1 meets the requirements of the standard and almost indistinguishable control sample in its characteristics. The developed products allow expanding the range of flour confectionery products for people with gluten intolerance.