A Rationale for the use of buckwheat and corn flour in the technology of gluten-free pasta
https://doi.org/10.32634/0869-8155-2023-370-5-93-97
Abstract
Relevance. Celiac disease is a disease of intolerance to cereal proteins (gluten). For patients with celiac disease, it is necessary to create special types of cereal products from raw materials that do not contain gluten. For gluten-free products, flour is a key raw material component, so technology is focused on the selection of flour. In this regard, the creation of gluten-free pasta based on domestic vegetable raw materials, in particular corn and buckwheat flour, will create products aimed at preserving and improving the health of the population.
Material and methods. Corn and buckwheat flour were used for the experiments. The main indicators characterizing the quality and value of buckwheat and corn flour are standard physico-chemical and organoleptic, as well as indicators characterizing nutritional value.
Results. Corn flour and buckwheat flour obtained by grinding corn grains of the domestic Budan 237 variety and buckwheat of the Shortandinskaya 3 variety were used. The organoleptic, physico-chemical parameters and chemical composition of corn and buckwheat flour were determined to justify the feasibility of using grain processing products in the technology of gluten-free pasta.
About the Authors
A. Zhamel
Almaty Technological University
Kazakhstan
Kazakhstan
Alsu Zhamel, Masterʼs student,
100 Tole Bi str., Almaty, 050012
G. K. Iskakova
Almaty Technological University
Kazakhstan
Kazakhstan
Galiya Kuandykovna Iskakova, Doctor of Technical Sciences, Professor,
100 Tole Bi str., Almaty, 050012
A. K. Izembayeva
Almaty Technological University
Kazakhstan
Kazakhstan
Asel Kamalseitovna Izembayeva, PhD, Senior Lecturer,
100 Tole Bi str., Almaty, 050012
M. P. Baiysbayeva
Almaty Technological University
Kazakhstan
Kazakhstan
Meruyet Pernebaevna Baiysbayeva, candidate of technical sciences, Associate Professor,
100 Tole Bi str., Almaty, 050012
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Review
For citations:
Zhamel A., Iskakova G.K., Izembayeva A.K., Baiysbayeva M.P. A Rationale for the use of buckwheat and corn flour in the technology of gluten-free pasta. Agrarian science. 2023;(5):93-97. (In Russ.) https://doi.org/10.32634/0869-8155-2023-370-5-93-97
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