Feasibility of the Recipe Composition and Technological Features of Dry Mixtures Production for Gluten-Free Flour Culinary Products

Tiunov, Vladislav Mikhailovich; Чугунова, О В; Zavorokhina, Natalia

doi:10.14529/food180103

Cited by 2 publications

(3 citation statements)

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“…Model The formulas differed in the quantity of several flour types and the amount of water consumed, while other ingredients remained in the same proportion [17][18][19][20][21]. Based on the formula developed, three dough samples were mixed with a bread maker as shown in Figure 1.…”

Section: Name Of Ingredientmentioning

confidence: 99%

The Influence of Gluten-Free Flour on Bakery Dough Quality

Merker

Reva

Doroshenko

2022

Engineering Technologies and Systems

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Introduction. One of the main objectives of the food industry is the development of bakery technology for dietary and functional foods. The article gives a complete description of specialized food products. The purpose of this work is to investigate the influence of amaranth and linseed flours on the quality of the gluten-free bakery products. During the study, there was determined the best proportion of gluten-free mixture ingredients for producing a quality product. Materials and Methods. In the course of the study, there were chosen different formulas of mixtures with the use of amaranth and linseed flours produced by “S.Pudov” company, corn starch by “Trapeza” company, and other ingredients such as yeast, drinking-water, salt and sugar. Results. To the formula under development there were added 17 grams of corn starch. At the same time, an increase in the gas retention capacity of the dough was noted. The starch served as the best binding component when mixing water with flour. Discussion and Conclusion. On the basis of the tests performed, data on pH of the dough medium with different proportions of amaranth and linseed flours were obtained. The most acidic medium is in the dough in which the amount of linseed flour is more than the amount of amaranth one. The conducted studies allow assuming that this is caused by the high acidity of linseed flour.

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Section: Name Of Ingredientmentioning

confidence: 99%

The Influence of Gluten-Free Flour on Bakery Dough Quality

Merker

Reva

Doroshenko

2022

Engineering Technologies and Systems

View full text Add to dashboard Cite

show abstract

“…In the biotechnology and food industry, Tanner Gregory and John Howitt Crispin Alexander's invention is known to produce food or beverage based on barley grain without toxic hordeine, or by removing most or all of the genes encoding toxic hordeine sequences, using genetically engineered modification. Among the cereal family, oat is the only crop that still generates debate on toxicity for patients with CD (Tiunov et al, 2018b).…”

Section: Introductionmentioning

confidence: 99%

“…Hence, this type of diet therapy must be controlled and therapeutically justified. The diet should be high in protein, high in fat and rich in minerals (particularly calcium) and vitamins (Tiunov et al, 2018b).…”

Section: Introductionmentioning

confidence: 99%