TECHNOLOGICAL PROPERTIES OF CEREAL FLOUR FOR THE PRODUCTION OF GLUTEN-FREE CUPCAKES

DOI:

https://doi.org/10.31073/foodresources2022-19-20

Keywords:

celiac disease, aggluten flour, rice flour, corn flour, particle size distribution, moisture absorption capacity, damaged starch content, gluten-free cupcakes

Abstract

Subject of research. Technological properties of corn and rice flour. One of the most common food products of the free-from category is gluten-free, which is intended for the nutrition of patients with celiac disease – a chronic genetically determined disease characterized by intolerance to gluten (cereal protein of wheat, rye, barley, oats). According to WHO experts, 450 thousand of Ukrainians suffer from celiac disease every year. Today, the expediency of creating new recipes and technologies for gluten-free bakery products is primarily due to their high demand and narrow range of domestic production. The technology
of gluten-free bakery products, in particular cupcakes, uses available types of flour – rice and corn. The specific chemical composition and granulometric characteristics of these types of gluten-free flour significantly affect the rheological properties of the dough and for quality of finished products. In the absence of gluten proteins, corn and rice flours show special abilities for moisture absorption and moisture retention, which differ from those inherent in wheat flour. However, research in this direction is only fragmentary. Purpose. Study the influence of granulometric composition and content of damaged starch of aggluten flour on its moisture absorption capacity. Methods. Establishing the granulometric composition of corn and rice flour was carried out by the method of average mass diameter using Cooling Tech 4.5 software. The moisture absorption capacity of flour was determined by a farinograph of Brabender (Germany), and the content of damaged starch was determined by an automated analyzer of damaged starch SDmatic of Chopin (France). Results. The dispersibility of corn and rice flour was determined. The influence of particle size and damaged starch content on the moisture absorption capacity of these types of aggluten flour was studied. Scope of research results. The obtained research results will be further used in the development of gluten-free cupcake technology.

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Published

2022-12-25

How to Cite

TECHNOLOGICAL PROPERTIES OF CEREAL FLOUR FOR THE PRODUCTION OF GLUTEN-FREE CUPCAKES. (2022). FOOD RESOURCES, 10(19), 176–183. https://doi.org/10.31073/foodresources2022-19-20

Issue

Vol. 10 No. 19 (2022): FOOD RESOURСES

Section

Технічні науки

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