TECHNOLOGICAL ASPECTS OF APPLICATION OF GLUTEN-FREE MULTI-COMPONENT FLOUR MIXTURES
The use of compositions of multicomponent dry mixtures in the production of gluten-free flour confectionery products makes it possible to expand the range of products for the population diagnosed with celiac disease. When selecting the types and ratio of components in the composition of dry mixtures, it is important to take into account nutraceutical issues, the balance of the biochemical composition, the technological properties of raw materials, as well as the attractiveness for consumers of the resulting products. The purpose of this research work was to substantiate the technology and composition of multicomponent flour mixtures for the production of gluten-free wafer semi-finished product. The objects of the study were gluten-free multicomponent flour mixtures (GFMFM) based on rice, flax and hemp flour, selected in different proportions. It has been established that a significant concentration of hydrocolloids and soluble biopolymers in the composition causes an increase in the stability of the dough emulsion, and a high content of antioxidants contributes to the inhibition of oxidative processes during storage. In experimental samples of GFMFM, the value of the peroxide number during storage at elevated temperatures for 1.5 months increases by 2.5-2.8 times, the smallest changes were observed in samples containing 30-40 % flour from oilseeds. The study of the dynamics of the acid number during storage confirmed that the processes of lipid hydrolysis proceed to the least extent in GFMFM made using hemp and flax flour; the mass fraction of moisture for all samples is reduced by 4.9-13.2 %. When analyzing the technological properties of flour mixtures, a direct dependence of the water absorption capacity (WAC) of GFMFM samples on the concentration of flour from oilseeds was noted, with an increase in the WAC of the mixture, the viscosity of the emulsion based on GFMFM increases to 3.28 Pa*s. The technological scheme for the continuous production of a wafer semi-finished product based on the developed GFMFM was proposed. It was experimentally established that the samples of gluten-free wafer semi-finished product obtained on the basis of the GFMFM consistent with the requirements of GOST 14031 on a complex of indicators.