Features technology of gluten-free bakery products
The possibility of using semi-fat-free linen flour (SFF LF) to improve the quality and nutritional value of gluten-free bakery products has been studied. During the study, bread was baked from rice flour with the addition of 4, 6, 9 and 11% SFF LF. The control served the bread without adding linen flour. After baking, the physicochemical parameters of the quality of rice bread samples with SFF LF were determined. It is established that with increase in the content of SFF LF moisture content in samples of bread was down 0,4 to 5,7%; the acidity of the crumb increased by 57-185,7%. The specific volume and porosity of bread samples with the addition of SFF LF in quantities of 4 and 6% increased compared to the control by 9,1-13,6% and 3,21-8,1%, respectively, but with an increase in the dosage of linen flour over 6%, these indicators decreased by 4,5-14,1% and 1,6-6,5%, respectively. The amount of fibre with the addition of 6% of SFF LF increased to 1,8%; protein - to 2,9%. The energy value of bread from a mixture of rice flour and SFF LF remained at the level of energy value of bread from rice flour. The use of SFF LF in the production of gluten-free bread from rice flour is recommended. The dosage of SFF LF - 6% in a mixture with rice flour was determined.