The article examines the main components and features of the influence of sea buckthorn, laminaria, stevia, rice and corn flour on culinary flour products with increased nutritional value. The influence of rice flour on the formation of the quality of flour semi-finished products with its use was revealed. Compositions of ingredients were selected, preserving the traditional shape and taste of flour products. Formulations were developed, and the competitiveness of innovative flour products made from rice flour was evaluated. Organoleptic and physicochemical characteristics of the developed products were studied.
This article presents the research on the use of flour-based products from non-traditional raw materials in functional nutrition. The possibility of combining rice flour with traditional components of the recipe, allowing to obtain the structure and properties characteristic of flour-based culinary products: pancakes, pizza, and samosa, is justified. The main components of rice grains and features of rice flour, as well as the possibility of forming a dough structure of different consistency based on rice flour, are considered. The purpose of this work is to study risk factors, functional additives, and develop a recipe and technology for the production of flour mixes with rice flour for gluten-free products. Flour-based culinary and confectionery products with increased nutritional value based on rice flour are characterized by high consumer characteristics; they are in demand for people suffering from celiac disease who stick to a gluten-free diet. The developed range of new products is protected by patents; there is regulatory documentation — technical specifications.
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