Formulation of gluten-free flour culinary products of high nutritional value

Домбровская, Я. П.; Аралова, С. И.

doi:10.20914/2310-1202-2016-4-141-147

Cited by 5 publications

References 1 publication

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Application of water-honey extract of St. John’s wort herb to improve biotechnological and rheological properties of wheat dough

Дранников

Dombrovskaya

Дерканосова

et al. 2022

IOP Conf. Ser.: Earth Environ. Sci.

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Experimental studies of the effect of water-honey extract of St. John's wort grass fermented by lactic acid bacteria Str.lactis and Str.cremoris on microorganisms causing microbiological deterioration of wheat flour bakery products showed a positive effect of the introduced component on the rheological and biotechnological parameters of wheat dough. By adding additional nutrients that activate the vital activity of the fermenting microflora, the gas-forming ability of the dough increased by 20%, the fermentation activity improved by 35%, and the desired dough acidity of 3.0 deg. was reached within 120 minutes, i.e. the fermentation process reduced by 60 minutes.

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Application of water-honey extract of St. John’s wort herb to improve biotechnological and rheological properties of wheat dough

Дранников

Dombrovskaya

Дерканосова

et al. 2022

IOP Conf. Ser.: Earth Environ. Sci.

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The use of water-honey extract of hypericum herb to prevent bakery products from “potato disease”

Dombrovskaya

Дерканосова

Пушкарь

et al. 2021

IOP Conf. Ser.: Earth Environ. Sci.

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Unwanted microflora in bread causes a disease called “potato disease”, as a result of which bakery products mold prematurely. The causative agents of this process are the spore-forming bacteria Bac.mesentericus and Bac.subtilis. A method for preventing “potato disease” is proposed due to the use of hypericum, honey, sour cream of 10% fat in the recipe. Water-honey extract fermented with Str.lactis and Str.cremoris was obtained. The introduction of 6% of the studied LAB fermented Str.lactis and Str.cremoris water-honey extract of hypericum, when mixing wheat dough, prevents the development of “potato disease” and mildew, intensifies the process of dough preparation. Dough fermentation is reduced by 60 min, gas-forming ability and fermentation activity of the dough are improved. This allows to obtain finished products with improved organoleptic (color, aroma, taste) and physico-chemical quality indicators (porosity, specific volume).

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Trends in the use of gluten-free flours in the production of functional products

Попов

Хайруллина

Садыкова

2021

Vestn. Voronež. gos. univ. inž. tehnol.

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The scientific review article allows to evaluate the relevance of scientific research of gluten-free bakery and confectionery products produced on the basis of secondary types of flour and flour mixtures, modern sources of non-traditional types of fruit and berry raw materials, innovative technologies, functional ingredients, designed to maintain the health of the population suffering from gluten intolerance. Much attention is paid to the use of amaranth seed flour in bread production, which has a higher biological value compared to traditional types of flour. Adding, along with amaranth flour, chufa tuber flour, carrot, rowan, pumpkin, apple and other powders to the dough can expand the diet of patients with symptoms of gluten intolerance. In particular, the apple powder contribute to the prevention of cardiovascular disease, excess weight, removal of heavy metals from the body, prevent the development of atrophy of the skeletal muscles, and carrot powder - speed recovery from a nervous breakdown, prolonged stress, strengthen the heart muscle, improve blood vessels, enhance immunity, prevent the development of atherosclerosis, hypertension, etc. The technology of production of gluten-free products based on amaranth seed flour mixed with corn or rice flour continues to be improved, which significantly increases the nutritional value of these products and expands the range of affordable gluten-free food products of domestic production. Another example is croissants baked on the basis of rice, buckwheat, flaxseed, almond and Teff flour. The analysis of organoleptic and physicochemical parameters showed that they meet the requirements of quality and high taste and aroma characteristics. Gluten-free bread based on chia flour, buckwheat flour, flax, soybean, amaranth, millet, tapioca, sorghum, peas, quinoa, rice and lupine flours contain a high amount of dietary fiber, positively influencing the quantitative and qualitative composition of intestinal microflora and helping to preserve the freshness of baked products. Despite the commonality of existing approaches in the production of gluten-free products, scientists suggest supplementing the existing recipes with secondary types of flour, fruit and berry and other functional components. Thus, the problem of using gluten-free flours in the production of functional products remains the object of increased scientific attention on the part of scientists, manufacturers and consumers.

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Formulation of gluten-free flour culinary products of high nutritional value

Cited by 5 publications

References 1 publication

Application of water-honey extract of St. John’s wort herb to improve biotechnological and rheological properties of wheat dough

Application of water-honey extract of St. John’s wort herb to improve biotechnological and rheological properties of wheat dough

The use of water-honey extract of hypericum herb to prevent bakery products from “potato disease”

Trends in the use of gluten-free flours in the production of functional products

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