DEVELOPMENT OF GLUTEN-FREE COOKIES WITH IMPROVED CONSUMER PROPERTIES

doi: 10.25712/ASTU.2072-8921.2021.03.008

Abstract

We scientifically substantiate the feasibility of the production of flour confectionery products for special purposes. The purpose of our study is to study the properties of gluten-free flour mixtures, to determine their further use in the production of a recipe composition of gluten-free shortbread cookies for special purposes. A comparative analysis of the biological value of protein, technological and functional quality parameters of the selected flour samples (rice, corn, chickpea and green buckwheat flour) was performed. The ratio of the selected flour samples in gluten-free flour mixtures was selected. The amino acid composition was determined and the biological value of the protein of the developed gluten-free flour mixtures was calculated. It was found that the optimized flour mixtures contain a large number of essential amino acids. The formulation of shortbread cookies proves the possibility of replacing the traditionally used wheat flour of the highest grade with gluten-free raw materials. It is shown that, when wheat flour is completely replaced with a gluten-free mixture, a balance of sensory characteristics is achieved. The main advantage of the scientific research is the development of new types of gluten-free products, which will allow to use them as specialized food products in the diet for people with celiac disease.