Effect of addition corn flour, millet flour and pumpkin seed flour on the properties of gluten-free gingerbread

Abstract

This article presents the development of a recipe for gluten-free gingerbread using secondary raw materials and cereals that normalize the intestinal micro flora. The gluten-free gingerbread recipes included the following gluten-free raw materials: corn flour (CF), millet flour (MF), pumpkin seed flour (PSF). The formulation was used as gingerbread «Limon» of wheat dough as a control sample. Prescription gluten-free components and their ratio were selected based on the analysis of data from domestic and foreign sources, taking into account the functional orientation and consumer properties. Laboratory baking of gingerbread was carried out with a complete replacement of wheat flour in the recipe for a different ratio of gluten-free flour mixture CF:MF:PSF - 40:40:20 and 35:35:30. To evaluate the obtained gingerbread, organoleptic and physicochemical methods of analysis were used. The organoleptic properties and physicochemical properties of the control sample and samples of gluten-free mixtures were compared. It has been found that replacing wheat flour with a gluten-free flour mixture generally improves the properties of gingerbread. We determined the rational ratio of gluten-free flour ingredients for the production of gingerbread CF:MF:PSF - 35:35:30.

Innovative Application of Chicken Eggshell Calcium to Improve the Functional Value of Gingerbread

“…The energy value for both gingerbread samples ranged from 391.10 (gingerbread control) to 391.43 kcal/100 g (gingerbread with 3% ESP). The energy values were similar to a previous study about gluten-free gingerbread [ 59 ] and the commercial Polish gingerbread, Katarzynki (Poland). However, it is worth noticing that, in this study, the green tea powder, eggshell powder, and oat bran were added in order to increase the content of antioxidants, calcium, and fiber of gingerbread to make it more functional than commercial gingerbread.…”