09. Merker A.A., Reva E.N., Serdyuk V.A. The Influence of Gluten-Free Flour on Bakery Dough Quality

DOI: 10.15507/2658-4123.032.202202.313-323

The Influence of Gluten-Free Flour on Bakery Dough Quality

Anastasia A. Merker
Engineer of Laboratory of Biochemical and Spectral Analysis of Food, Don State Technical University (1 Gagarin Square, Rostov-on-Don 344000, Russian Federation), ORCID: https://orcid.org/0000-0002-1316-6179, Researcher ID: AES-8646-2022, This email address is being protected from spambots. You need JavaScript enabled to view it.

Ekaterina N. Reva
Engineer of Laboratory of Biochemical and Spectral Analysis of Food, Don State Technical University (1 Gagarin Square, Rostov-on-Don 344000, Russian Federation), ORCID: https://orcid.org/0000-0002-4010-925X, Researcher ID: ADI-5646-2022, This email address is being protected from spambots. You need JavaScript enabled to view it.

Valentina A. Serdyuk
Assistant of the Chair of Food Engineering and Technology, Don State Technical University (1 Gagarin Square, Rostov-on-Don 344000, Russian Federation), ORCID: https://orcid.org/0000-0003-3538-3358, Researcher ID: B-8601-2018, This email address is being protected from spambots. You need JavaScript enabled to view it.

Abstract
Introduction. One of the main objectives of the food industry is the development of bakery technology for dietary and functional foods. The article gives a complete description of specialized food products. The purpose of this work is to investigate the influence of amaranth and linseed flours on the quality of the gluten-free bakery products. During the study, there was determined the best proportion of gluten-free mixture ingredients for producing a quality product.
Materials and Methods. In the course of the study, there were chosen different formulas of mixtures with the use of amaranth and linseed flours produced by “S.Pudov” company, corn starch by “Trapeza” company, and other ingredients such as yeast, drinking-water, salt and sugar.
Results. To the formula under development there were added 17 grams of corn starch. At the same time, an increase in the gas retention capacity of the dough was noted. The starch served as the best binding component when mixing water with flour.
Discussion and Conclusion. On the basis of the tests performed, data on pH of the dough medium with different proportions of amaranth and linseed flours were obtained. The most acidic medium is in the dough in which the amount of linseed flour is more than the amount of amaranth one. The conducted studies allow assuming that this is caused by the high acidity of linseed flour.

Keywords: gluten-free bread, amaranth flour, linseed flour, gluten-free mixture, recipe

Acknowlegments: We express gratitude to the scientific and pedagogical team of the Chair of Food Engineering and Technology of Don State Technical University, especially to I. A. Khoziaev and T. I. Tupolskikh. We also thank the reviewers of this article.

Conflict of interest: The authors declare no conflict of interest.

For citation: Merker A.A., Reva E.N., Serdyuk V.A. The Influence of Gluten-Free Flour on Bakery Dough Quality. Engineering Technologies and Systems. 2022;32(2):313–323. doi: https://doi.org/10.15507/2658-4123.032.202202.313-323

Contribution of the authors:
A. A. Merker – conducting experiments on kneading dough and moisture absorption capacity, and developing bakery product formulas, preparing the article text.
E. N. Reva – conducting experiments to determine the qualitative indicators of the dough, namely determining the shear stress, acidity, and pH. Revision of the article.
V. A. Serdyuk – scientific guidance, revision and design of the article.

All authors have read and approved the final manuscript.

Submitted 02.02.2022; approved after reviewing 20.03.2022;
accepted for publication 10.04.2022

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