SUBSTANTIATION FOR USING QUINOA IN BREAD BAKING
DOI:
https://doi.org/10.31073/foodresources2025-24-11Keywords:
nutrition, gluten-free bread technology, technological parameters, recipe, raw materialsAbstract
- The search for ingredients and the development of technologies for enriched bakery products is one of the promising areas for providing the consumer market with healthy and balanced food products. The task of using new types of raw materials in product formulations is justified by the acquisition of specific properties by the developed products, for example, improved composition, organoleptic characteristics, or functional effects. The use of gluten-free raw materials in the production of bakery products creates a number of technological problems and requires various auxiliary components to perform the functions of gluten. Purpose. Generalization of information on the technologies of specialized grain flour products based on products of processing of non-traditional plant raw materials for bread baking, and outlining the prospects for their production in the context of modern threats and challenges. Methods. The research was conducted based on a systematic approach using general scientific and special methods of cognition: dialectical, abstract-logical, as well as analysis, synthesis and generalization – to determine the advantages of gluten-free bakery products, including through the use of quinoa grain in the food industry. Results. Separate studies using quinoa grain, buckwheat flour, corn flour, starch, and psyllium husk powder confirm the promise of such developments in bread baking. However, their combined use in gluten-free bread recipes remains unstudied. Scope of results. Analysis of gluten-free products on the market showed the need to enrich gluten-free mass-consumption products. Analysis of the literature review confirmed the prospects for using functional ingredients such as quinoa and psyllium in gluten-free bread formulations.
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