Разработка Рецептуры И Оценка Качества
Безглютенового Мучного Изделия

Бородулин, Д. М.; Пикулина, Н.С.

doi:10.25712/astu.2072-8921.2020.02.016

Cited by 4 publications

(3 citation statements)

References 0 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…разработали модельные образцы круассанов, выпеченных на основе рисовой, гречневой, льняной, миндальной муки и муки Теффа. На основании оценки органолептических и физико-химических показателей они доказали, что круассаны отвечают требованиям качества и высоким вкусо-ароматическим характеристикам [24]. Черникова Д.А., Тимошенкова И.А., Москвичева Е.В.…”

Section: Discussionunclassified

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

Попов

Хайруллина

Садыкова

2021

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

View full text Add to dashboard Cite

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.

show abstract

Section: Discussionunclassified

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

Попов

Хайруллина

Садыкова

2021

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

View full text Add to dashboard Cite

show abstract

“…Технические условия. 6 12 в лаборатории ФБУЗ «Центр гигиены и эпидемиологии в Кемеровской области -Кузбассе», массовую долю жира -по ГОСТ 31902-2012 13 , массовую долю белкапо ГОСТ 34551-2019 14 , массовую долю углеводов -по ГОСТ 5903-89 15 , пищевых волокон -по ГОСТ 34844-2022 16 .…”

Section: методы и материалы исследований / Methods and Materialsunclassified

“…Методы определения массовой доли белка.15 ГОСТ 5903-89 Изделия кондитерские. Методы определения сахара 16. ГОСТ 34844-2022 Продукция пищевая.…”

unclassified

Development and investigation of qualitative characteristics of specialized bits

Reznichenko,

Egushova,

Zakharenko

2023

Agrarnaâ nauka

View full text Add to dashboard Cite

Relevance. The study characterizes the design of a mixture of gluten-free flours and fenugreek seeds (Trigonella foenum-graecum) to improve the properties of gluten-free biscuits and determine dough and finished product predictors. A distinctive feature of the mixture is the presence of raw ingredients with high nutritional and biological value. The data obtained can be used in the development of new product lines, new recipes for specialized flour confectionery.Methods. To study the effect of corn flour, rice flour, flaxseed flour and fenugreek seeds on the quality characteristics of simple biscuits, standard test methods were used. The composition of the prescription components was selected taking into account the specialized focus of the product, the biological value of the ingredients, the high sensory characteristics of the finished product, and the imparting of functional properties.Results. The optimal quantitative ratios of corn flour, flaxseed and rice flour (45:45:10) and the proportion of fenugreek seeds (7.5% by weight of flour) were experimentally determined. The quality indicators of the developed products are investigated. It has been established that the use of flour gluten-free mixture and fenugreek seeds affect a slight increase in dough moisture, acidity and wetness of finished products. Recommended standardized requirements for gluten-free biscuits from a mixture of corn, rice, flax flour and fenugreek seeds are proposed. As additional quality indicators, the content of gluten, dietary fiber and magnesium is highlighted. The developed simple biscuits for specialized purposes have a functional focus due to the high content of dietary fiber and magnesium, the share of which is more than 15% of the daily intake of these nutrients.

show abstract

Modern Types of Gluten-Free Raw Materials: Application Prospects in Flour Confectionery Products Technology

Reznichenko,

Miroshina

2024

Bulletin of KSAU

View full text Add to dashboard Cite

The purpose of the study is to identify new technological solutions in the field of flour confectionery development. The growth of a range of specialized products under sanction restrictions is of particular importance. Flour confectionery products, including various types of cookies, wafers, muffins, cakes, occupy a certain place in the diet and are in constant consumer demand, and therefore the development of new compositions and technologies for gluten-free products is a relevant area of research. The work provides systematized data on modern trends in the development of gluten-free flour confectionery products in terms of composition, preparation, properties, quality of finished products and their nutritional value. Functional ingredients such as proteins, dietary fiber, minor compounds used to improve product properties, including sensory profile, are discussed. Research was based on the methods of searching, analyzing and systematizing scientific papers and materials in the electronic databases Google Scholar, PubMed, Scie¬nce Direct, Scopus, eLibrary.ru, which consider modern trends in the development of technologies in the field of gluten-free flour confectionery products. The search was conducted over the past five years. New approaches to modern technologies for designing gluten-free flour confectionery products; the main types of flour used in production; types of additional raw materials to ensure sensory characteristics and increase the nutritional value of finished products were identified. It has been established that most papers on gluten-free products include sensory analysis. The practical significance of the work lies in helping scientists and manufacturers to determine current trends and promising areas of research in the field of developing specialized products.

show abstract

Разработка Рецептуры И Оценка Качества Безглютенового Мучного Изделия

Cited by 4 publications

References 0 publications

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

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

Development and investigation of qualitative characteristics of specialized bits

Modern Types of Gluten-Free Raw Materials: Application Prospects in Flour Confectionery Products Technology

Contact Info

Product

Resources

About