Improving recipes for gluten-free bread on buckwheat sourdough
Annotation
In recent years, interest in gluten-free products has been growing in all developed countries. Initially, interest in gluten-free products arose form the products helping solve a specific medical problem - prolamin (gluten) intolerance, but over time, gluten-free products began to be perceived as healthier and weight-loss friendly. A study by Mintel showed that the majority of consumers are people who are more concerned about their health. However, the importance of maintaining proper nutrition for a group of people susceptible to celiac disease is fundamental throughout their lives. The article presents bread recipes based on gluten-free flour mixtures. The recommended recipe includes green buckwheat flour, rice flour, potato starch, psyllium, rice, and buckwheat sourdough. The use of the selected raw materials is justified in order to improve the quality of both the product itself and its impact on the health of the consumer. The technology of gluten-free bread on rice sourdough was studied. As a result of the research, the recipe ratio of components for gluten-free bread on buckwheat sourdough was recommended: using a mixture of oat and buckwheat flour, water and dough in a ratio of 1.8:3:1, respectively. To eliminate the bitterness of the bread sample, it is recommended to add sugar in the amount of 7,0±0,5%. Based on the results of the quality indicators of the obtained bread samples, the leavening mode was selected at a temperature of 27 °C for 5,0±0,1 hours. The final acidity of the leaven is 10±1 °С. Bread production modes were developed: the dough fermentation temperature is 27±1 °C, the fermentation duration is 5 hours. Baking mode: temperature 180±5 °C, duration 7±1 minutes with steam, and 25±3 minutes without steam. These improvements allowed to eliminate defects associated with uneven porosity of bread, crust separation and sour taste as well as to obtain a product with the most attractive properties for the consumer. The physicochemical studies of baked bread for moisture and acidity confirmed the compliance of the samples with GOST R 58233-2018.
Keywords
Постоянный URL
Articles in current issue
- Heat exchange during solid–liquid formic acid phase transitions in relation to the creation of cold storage batteries
- Aerodynamic resistance of heat exchangers
- Structural and parametric optimization of ducted supply and exhaust ventilation. Part 2
- Operating process of a refrigeration low-speed compressor with intensive cooling
- Prediction of parameters for boil-off gas in cryogenic tanks. Part 1. Modelling methods.
- Technology of a functional drink for preventing iron deficiency in the human body
- Technology of truffle-type candies for the nutrition of people with an increased risk of cardiovascular diseases
- The effect of the parameters of enzymatic hydrolysis of chickpea flour on the degree of destruction of vegetable carbohydrates and protein yield during the preparation of the isolate
- Full factorial experiment to determine optimal technological modes in the production of enzymed canned pond fish
- Restoration of water temperature using a submersible measuring complex by solving the nonlinear nonstationary inverse heat conduction problem using the parametric identification method
- Influence of particle fractional composition on viscosity of malt suspensions during their water-heat treatment
- Требования к рукописям в журнал «Вестник МАХ»