Articles

Recipe Justification of the Dry Gluten-Free Bake Mix

Authors:

Chugunova O.V., Kokoreva L.A., Tiunov V.M.

Abstract:

The recipe development for specialized dishes and products for cafes, restaurants and other catering enterprises is becoming increasingly important, especially in connection with the tourist service development. Currently, imported goods represent mainly the products range for patients suffered from the celiac in Ekaterinburg. The research aim
is to develop recipes and evaluate the quality of dry culinary mixtures for the pancakes manufacture using gluten-free flour. Gluten that is a protein component of gluten cereals can cause some people inflammation and villus atrophy of the mucous membrane of the small intestine with the irritable bowel syndrome. The chemical composition analysis of flour cereals showed that there are the main nutrients on average in the following ratios: proteins – 7.6 %; fats – 1.6 %; carbohydrates – 80.0 % and dietary fiber – 2.7 %. The research objects were experimental samples of pancakes made from dry gluten-free culinary mixture using secondary types of flour. To give the dough plasticity and improve the elasticity of finished products, researchers considered the possibility of using guar gum in an amount of 0.3% to the mass of flour. They presented the block diagram of the technological production process of dry gluten-free mixes for pancakes identifying control critical points. The products obtained with these mixtures have high organoleptic characteristics. The wheat flour replacement with the secondary types of flour obtaining increased protein content, essential amino acids, dietary fibers, vitamins and minerals will increase the nutritional and biological value of the dish, and its quality indicators. Researchers calculated the nutritional and energy value for the developed range of dry mixtures intended for the gluten-free pancakes production.

Keywords:

dry gluten-free culinary mixtures; pancakes; secondary types of flour; gluten