The article presents experimental data on the assessment of the rheological properties of dough from new types of flour, formed on the basis of cumulative curves using the Mixolab device. The data of mixolabograms and radial diagrams (Mixolab profiler) made it possible to reveal the existing differences in the parameters of the rheological profile and Mixolab indices. The object of the study is composite mixtures of gluten-free flours: No. 1 is 50% of pumpkin and 50% of corn flour, No. 2 is 50% of linseed and 50% of corn flour, No. 3 – 50% of rice and 50% of corn flour, No. 4 – 75% of linseed and 25% of corn flour, No. 5 is 30% of linseed and 70% of rice flour. The use of composite mixtures is promising due to high oven rise and low starch thickening because of its high water absorption capacity (WAC). In addition, there is certain economic efficiency, since it is possible to produce more dough at a lower cost.

In the work, the quantitative content of gluten in our developed dietary cereal culinary and flour confectionery products was measured. The fractional composition of several types of flour and their mixtures used in our developed products by calculation was determined, which revealed that the gliadin content in the flour types used was less than 20 mg/kg. The amount of gluten in our developed products was experimentally estimated using an enzyme immunoassay—the system RIDASCREEN® Gliadin competitive. As a result of our research, it was proven that the use of gluten—free raw materials (rice, corn, pumpkin and flax flour) in the development of dietary products allowed reducing gluten levels in muffins, casseroles and cereals, and cookies on average 124, 143 and 130 times, respectively. According to the data obtained, our developed products can be labeled as “gluten-free”, since the gluten level therein does not exceed the standard indicator of 20 mg/kg and therefore are recommended for people suffering from celiac disease.