Production of Gluten-free Bread Based on Rational Use of Natural Resources

Abstract

The paper provides a scientific foundation for an integrated approach to the problem of expanding the range of bread for special purposes, including that for patients with celiac disease. The high cost of gluten-free foreign products makes rational use of cornflour and bread production technology based on it currently relevant. The use of enzymatic modification of cornflour starch is found to increase the gas formation of dough, which increases the accumulation of mono- and disaccharides up to 5.5 %. The use of surfactants to increase the gas retention capacity of dough is proved to be expedient. The effect of deoiled soy lecithin on the properties of dough and qualitative characteristics of cornbread was discovered. Dry egg albumen was added to make the bread structure porous. Preliminary hydration of protein was revealed to improve the leavening of bread. It was proved that semi-finished product, hydrolysate, in an amount of 50 % of the cornflour weight, 1 % soybean deoiled lecithin, 2.5 % vegetable oil, and 4 % dried egg albumen increase the gas retention capacity of dough and reduce its viscosity and gelatinization temperature to produce high-quality gluten-free corn pan bread.

Composite flour production and assessment of the safety quality of gluten-free bread

“…The common characteristic of all three components of the composite flours is the absence of gluten in their composition. Literature data prove, the cruel adherence to a gluten-free diet leads to a rehabilitation of the structural function of the intestinal villi in 80% of patients (Khmelevskaya et al, 2019).…”

“…Banana flour can also be used as a source of plant proteins. The effect of these components on the quality of the dough and the physical and organoleptic properties of glutenfree bread should be additionally studied (Khmelevskaya et al, 2019;Belyavskaya et al, 2018;Yano, 2019).…”

“…A strict dietary treatment excluding cereals such as wheat, rye, barley and oats remains the main approach in the treatment of CD, leading to the disappearance or reduction of manifestations of the disease (Khmelevskaya et al, 2019). These crops contain up to 80% spare gluten proteins in the endosperm of cereal grains.…”

“…Foods and dishes that increase fermentation and have an adverse effect on liver function, as well as all kinds of allergens, including lactose, are excluded. Gluten content in food for people with food intolerance should not exceed 100 mg (1 mg/100 g of food) otherwise there may be a relapse of the disease (Khmelevskaya et al, 2019).…”

“…But, soya flour has a characteristic bean odor and products made from this type of flour in its pure form are prone to quick hardening. People with a food allergy to gluten also often suffer from lactose intolerance (Khmelevskaya et al, 2019;Bavykina et al, 2019;Bresciani et al, 2021). In this case, the technology for making bread involves only the proofing of the dough (there is no fermentation process).…”