The use of non-traditional types of flour in the production of gluten-free butter cookies

Abstract

This study investigates the potential of using rice, corn, and millet flour, as well as burdock root flour, as a fortifying additive in the production of gluten-free butter cookies. The control sample was a classic butter cookie recipe using a gluten-free mixture of rice, corn, and millet flour. Burdock root flour was added in varying proportions (5%, 10%, 15%) to the remaining recipe components, replacing them. The samples were evaluated based on physical and chemical indicators, including ash content, alkalinity, moisture content, wettability, and iron content. Organoleptic properties were also considered. The results showed an increase in iron and ash content compared to the control sample. Sample 3 was found to be the most successful based on physical and chemical indicators, while sample 1 was the best according to organoleptic indicators.