The Influence of Gluten-Free Flour on Bakery Dough Quality

Abstract

Introduction. One of the main objectives of the food industry is the development of bakery technology for dietary and functional foods. The article gives a complete description of specialized food products. The purpose of this work is to investigate the influence of amaranth and linseed flours on the quality of the gluten-free bakery products. During the study, there was determined the best proportion of gluten-free mixture ingredients for producing a quality product. Materials and Methods. In the course of the study, there were chosen different formulas of mixtures with the use of amaranth and linseed flours produced by “S.Pudov” company, corn starch by “Trapeza” company, and other ingredients such as yeast, drinking-water, salt and sugar. Results. To the formula under development there were added 17 grams of corn starch. At the same time, an increase in the gas retention capacity of the dough was noted. The starch served as the best binding component when mixing water with flour. Discussion and Conclusion. On the basis of the tests performed, data on pH of the dough medium with different proportions of amaranth and linseed flours were obtained. The most acidic medium is in the dough in which the amount of linseed flour is more than the amount of amaranth one. The conducted studies allow assuming that this is caused by the high acidity of linseed flour.