Вісник № 06. Інноваційні дослідження у наукових роботах студентів
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Документ Scientific aspects of development and enrichment of dry mixtures for the production of gluten-free culinary products(Національний технічний університет "Харківський політехнічний інститут", 2020) Kondratiuk, Natalia Vyacheslavivna; Polyvanov, Yehor Andriyovych; Vienko, Oleksyi Yuriovych; Honcharenko, Iryna PetrivnaThe article is devoted to a relevant topic aimed at solving the problem of expanding the range of gluten-free food products. The production of gluten-free products is associated not only with congenital pathology - celiac disease, but also with a sharp decrease in the enzymatic activity of assimilating proteins, not only wheat flour. The main share in the Ukrainian market of such goods is occupied by imported products, which are much more expensive, or domestic products, but containing expensive imported components. As a result of research, a recipe for gluten-free pancakes was developed based on a mixture of dry ingredients with corn, rice, amaranth flour. The optimum moisture content of the dough and the dosage of components for baking at home or in the conditions of restaurant enterprises have been established. A technology for preparing dough from a mixture by adding a hydromodule followed by a short-term exposure is proposed. It is shown that the exposure of a mixture of dry components has a positive effect on the taste and quality of culinary flour products, and the use of an enzyme complex, amaranth flour and a doubleacting baking powder makes it possible to increase the form-holding capacity of the dough and finished products after heat treatment. Calculations of the cost and nutritional value of gluten-free pancakes based on a mixture of dry components have been made. The results obtained prove that the developed products do not contain gluten, are characterized by increased biological value and lower cost in comparison with existing analogues.