Development of Gluten-Free Bread Production Technology with Enhanced Nutritional Value in the Context of Kazakhstan
Utarova N. Kakimov M. Gajdzik B. Wolniak R. Nurtayeva A. Yeraliyeva S. Bembenek M.
January 2024Multidisciplinary Digital Publishing Institute (MDPI)
Foods
2024#13Issue 2
This research aims to enhance the nutritional value of gluten-free bread by incorporating a diverse range of components, including additives with beneficial effects on human health, e.g., dietary fibers. The research was focused on improving the texture, taste, and nutritional content of gluten-free products by creating new recipes and including novel biological additives. The goal was to develop gluten-free bread with less than 3 ppm gluten content that can be eaten by people suffering from gluten sensitivity. The physical and chemical properties of gluten-free rice, corn, green buckwheat, chickpea, amaranth, and plantain flours were examined to understand their unique characteristics and the possibility of their mixing combination to achieve the desired results. Initially, nine recipes were prepared, and in survey research, four baking recipes were selected and tested. The composition of amino acids in the prepared gluten-free bread was determined. The variant made of corn, green buckwheat flour with plantain was found to be top-rated. Changes in the nutritional content of the new product were analyzed, and general regulations and nutritional values were identified. Experimental baking processes were carried out, leading to the successful formulation of gluten-free bread containing corn, green buckwheat, and plantain flour in a ratio of 40:40:20, meeting gluten-free requirements and demonstrating improved nutritional properties, as well as consumption properties, confirmed by surveys conducted on a group of consumers.
celiac disease , corn flour , gluten-free bakery products , green buckwheat flour , plantain flour , rice flour
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The Department of Food Technology and Processing Products, S.Seifullin Kazakh Agrotechnical Research University, Zhenis Avenue 62, Astana, 010011, Kazakhstan
Department of Industrial Informatics, Silesian University of Technology, Katowice, 40-019, Poland
Faculty of Organization and Management, Silesian University of Technology, Gliwice, 44-100, Poland
The Department of Design and Technology, Korkyt Ata Kyzylorda University, 29A Aiteke Bi Str., Kyzylorda, 120014, Kazakhstan
Faculty of Mechanical Engineering and Robotics, AGH University of Krakow, A. Mickiewicza 30, Krakow, 30-059, Poland
The Department of Food Technology and Processing Products
Department of Industrial Informatics
Faculty of Organization and Management
The Department of Design and Technology
Faculty of Mechanical Engineering and Robotics
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