DEVELOPMENT OF THE RECIPE COMPOSITION OF GLUTEN-FREE FLOUR CONFECTIONERY PRODUCTS BASED ON CHICKPEA FLOUR
Omaraliyeva A. Botbayeva Z. Agedilova M. Abilova M. Nurtayeva A. Baishugulova S.
2022Technology Center
Eastern-European Journal of Enterprise Technologies
2022#6Issue 11-120109 - 125 pp.
The object of this study was gluten-free flour confectionery. In order to improve the structure of the assortment and create products for specialized purposes, the hypothesis was tested that ultrahigh-frequency processing can help reduce the microbiological contamination of raw materials and improve the organoleptic characteristics of finished products. For this purpose, recipes for gluten-free flour confectionery products were developed, making it possible to obtain the best values of the specific volume of finished products – custard semi-finished products and gluten-free cupcake. Based on the implementation of second-order rotatable plans, regression models were built, and the resulting response surfaces were transformed to the canonical form. Based on this, it was established that the rational ratios of the components of the cupcake in the formulation are: 80 % flour from ultra-highfrequency processed chickpea flour, 15 % rice, and 5 % amaranth flour. The ratio of components of the custard semi-finished product from ultrahigh-frequency processed chickpea flour and corn flour was approximately 50:50 %. Prototypes of gluten-free flour confectionery products were produced, and the main quality indicators were determined. It was found that when flour from ultra-high-frequency processed chickpeas was introduced into the recipe of a cupcake from rice and amaranth flour, the amount of limiting amino acid lysine increased by 1.08 times compared to unprocessed chickpea flour. In the custard semi-finished product, the amount of the limiting amino acid arginine increased by 1.97 times compared to unprocessed chickpea flour. In general, the biological value of enriched cupcake and custard semi-finished product on average exceeds the control sample by 1.5 times. In terms of safety, the developed gluten-free flour confectionery products meet the requirements of regulatory documentation
Amaranth flour , Chickpeas , Gluten-free products , Leguminous crops , Optimization of recipes , Rice
Text of the article Перейти на текст статьи
Department of Technology and Standardization, Kazakh University of Technology and Business, Kayym-Mukhamedkhanova str.,37 a, Nur-Sultan, 010000, Kazakhstan
Department of Technology of Food and Processing Industries, S. Seifullin Kazakh Agrotechnical University, Zhenis ave.,62, Nur-Sultan, 01011, Kazakhstan
Department of Technology and Standardization
Department of Technology of Food and Processing Industries
10 лет помогаем публиковать статьи Международный издатель
Книга Публикация научной статьи Волощук 2026 Book Publication of a scientific article 2026