Use of non-traditional raw material in the production of gluten-free floury culinary products in order to improve the nutritional value
This article describes the role of gluten-free products in the diet of people suffering from this disease as celiac disease. Classic recipes gluten-free bakery products, mainly based on rice, buckwheat, corn flour, which have little nutritional value. In connection with the relevant development of technologies and formulations pastry dishes with use of nonconventional vegetable raw materials rich in dietary fibers, proteins and other beneficial substances that improve the biological and nutritional value of stored products. Promising raw materials for such products are ingredients of plant origin, among which polyfunctional food additive derived from recyclable materials and contains a broad range of nutrients. In addition, reviewed various research and development on the use of nonconventional vegetable raw materials: oil cake of an amaranth and meal of milk Thistle, which contain biologically active substances; fat-free flour derived from oilseed plants (flax and sesame), as despite the lack of prolamins, the total content of proteins most oilseeds is not inferior bean; pasta from sugar beets containing a large amount of dietary fibers and organic acids; cedar, pumpkin and sesame cake is rich in plant proteins; seeds of grapes as a secondary vegetable raw materials for the manufacture of pastry cooking and bakery products increased nutritional value. Thus, the article reveals the problem of the development of gluten-free foods that are not inferior to traditional products made from wheat, but exceeds as for the food, and sensory characteristics.