ANALYSIS OF TECHNOLOGICAL SOLUTIONS FOR OPTIMIZATION OF FUNCTIONAL GLUTEN-FREE PRODUCT FORMULATIONS
Abstract
The exclusion of gluten from traditional recipes creates several technological challenges, in particular, the loss of structure-forming properties of the dough, which negatively affects the finished product's texture, appearance and taste characteristics. Many gluten-free alternatives are characterised by reduced nutritional value, necessitating careful selection of raw materials and technological approaches to preserve or increase the content of biologically active substances, minerals and vitamins. In this context, there is a need to create recipes that would combine gluten-free with high organoleptic and functional indicators. The study's relevance is due to the increasing prevalence of celiac disease, gluten intolerance and the growing demand for gluten-free products among wide segments of the population, including supporters of healthy eating. The creation of high-quality, functional, gluten-free products remains a relevant scientific and practical problem, requiring the search for effective technological solutions to increase nutritional value, improve organoleptic properties and ensure product stability during storage. The article presents the results of a study aimed at analyzing technological solutions for optimizing recipes for functional gluten-free bakery products. The object of study was experimental bread samples made from concentrates containing pea flour, buckwheat flour and buckwheat bran, and commercial samples of gluten-free and wheat-rye bread. The physicochemical, sensory and textural characteristics of bread were studied, including porosity, volume, moisture, taste properties and storage stability. The results indicate the feasibility of using legume and cereal components to improve the quality of gluten-free products and ensure their functional properties by enhancing the nutritional profile, including increased protein and dietary fiber content, as well as by contributing to improved texture, taste, and overall acceptability. The synergistic combination of these ingredients allows for better structural integrity in the absence of gluten, while also supporting the development of products that meet the dietary needs of individuals with gluten intolerance or celiac disease, without compromising on sensory and functional attributes. The data obtained can be used to improve gluten-free bread recipes considering the requirements for nutritional and consumer value.
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