Evaluation of replacing wheat flour with a gluten-free composition in cookie technology
Authors:
Irina Yu. Reznichenko, Tatyana A. Miroshina
Abstract:
Flaxseed flour and green buckwheat flour are valuable raw materials in food systems technologies. Due to the high content of dietary fiber, proteins, polyunsaturated fatty acids, plant lignans, flaxseed flour is considered a promising ingredient in gluten-free flour products. Green buckwheat flour is characterized by a high content of vitamins, minerals, antioxidants and also the absence of gluten. The combined use of these types of flour to increase the nutritional value of products is considered an urgent area of research. From a technological point of view, the water-binding and water-absorbing capacity of these types of flour are important, which, along with the absence of gluten in them, has a positive effect on the quality of products. The paper studies the possibility of completely replacing wheat flour in sugar cookies with a composite mixture of rice, flaxseed and green buckwheat flour. The studies used generally accepted methods for analyzing the quality indicators of cookies. For the first time, the optimal ratio of three types of flour in the mixture for making sugar cookies was determined, and the possibility of reducing the content of white sugar in the recipe by 20% was established. It was shown that the use of a composite mixture with a ratio of rice, flaxseed and green buckwheat flour of 70:15:15 allows obtaining a gluten-free product of good quality that meets the standard requirements. The use of the mixture helps to increase the nutritional value of the product, namely the proportion of proteins by 5%, dietary fiber by 25%, and also to reduce the energy value by 9% compared to a traditional product.
Keywords:
gluten-free flour composition; flaxseed flour; green buckwheat flour; rice flour; nutritional value
For citation:
Reznichenko I.Yu., Miroshina T.A. Evaluation of replacing wheat flour with a gluten-free composition in cookie technology. Индустрия питания|Food Industry. 2025. Vol. 10, No. 3. Pp. 35–42. DOI: 10.29141/2500-1922-2025-10-3-4. EDN: PCTJTM.
