Articles

THE THEORETICAL AND PRACTICAL JUSTIFICATION OF THE GLUTEN-FREE SPONGE CAKE INGREDIENT STRUCTURE

Authors:

Chugunova O.V., Mysakov D.S.

Abstract:

The range of the gluten-free products is presented generally by the imported goods on the Russian market. The demand for them constantly grows. Therefore, developing and providing sick people with the qualitative and inexpensive (in comparison with the foreign) Russian gluten-free products including gluten-free sponge cake is relevant. Research object: different types of glutenfree flour – rice flour, corn meal, soya flour; sponge-cake dough, and processed products on the base of the sponge-cake dough. Research subject: the amino acid composition of the corn meal, rice and soya flour and structural and mechanical figure of merit for sponge-cake dough and processed products on the base of the sponge-cake dough. These types of flour are rich in glutamine acid (soya flour – 18.57 %; rice flour – 17.97; corn meal – 18.78 %), aspartic (soya flour – 12.05 %; rice flour – 8.99; corn meal – 6.12 %), and also high content of an arginine (soya flour –7.43 %; rice flour – 8.42; corn meal – 4.34 %). The dough water absorption, stability and mechanical parameters were defined during the doughing at a temperature of 30 °C. The dough viscosity was defined at a temperature of 20 °C. Rice flour dough had relatively equal values of the water absorption and stability index towards the wheat flour dough. Besides it took much more time for the rice flour to gain the maximum torque effect that meant this dough required more time to complete thehydration process than white flour dough. Please note,the soya dough, that is poor in starch and rich in lipids has the highest viscosity, while rice flour and corn meal dough samples, that are rich only in carbohydrates, have the highest torque effect and low viscosity index. The amino acid structure and structural and mechanical characteristics analyses showed that it is worth to mix three types of flour (rice, corn and soya) while producingsponge cake as it allows to liquidate amino acids deficiency of methionine, lysine, valine, and threonine, to balance the proteinbiological value, and to bring structural and mechanical characteristics into proximity with the wheat flour.

Ключевые слова:

sponge cake; structural mechanical characteristics; amino acid structure; corn meal, rice and soya flour