Increasing the technological potential of gluten-free flour raw materials

Authors

DOI:

https://doi.org/10.31617/tr.knute.2020(36)09

Keywords:

celiac disease, gluten-free flour, rice flour, corn flour, granulometric composition, moisture-absorbing capacity

Abstract

Background. Gluten-free types of flour (corn, rice) with the absence of gluten proteins, show special abilities for moisture absorption, which differ from those that are characteristic for wheat flour. Researches in this direction are fragmentary.
Consequently, the aim of the article is to study the influence of granulometric characteristics on the moisture-absorbing capacity (MAC) and to determine methods for increasing the technological potential of gluten-free flour raw materials.
Materials and methods. The corn flour and rice flour were used. Micropho­to­graphs were taken with the CL PC camera 4.5 digital microscope. The determination of gra­nulometric composition of flour was carried out by the average mass diameter method using Cooling Tech 4.5 software. The moisture absorption capacity of flour was deter­mi­ned by a Brabender farinograph, Germany.
Result. The particle size of rice flour is determined by the "dark-field" method and corn flour by the "light-field" method. The obtained results show that rice flour is characterized by a relative uniformity in particle size and a high degree of dispersion, and as a result, has a good moisture-absorbing capacity (78.4 %). In corn flour, particles with average diameters from 100 to 250 microns (68.3 %) have the highest specific weight, the content of relatively large particles (more than 300 microns) is 11.2 %, and in the total area of particles 26.9 ± 4.2 %, which negatively affects the moisture-absorbing capa­city of flour and the consumer properties of ready-made cupcakes. To ensure the uniformity of particle sizes of the dispersed phase (a mixture of corn and rice flour) in the developed technology of gluten-free cupcakes, it is proposed to use a method of re-grin­ding, the feasibility of which is confirmed by the results of a study of the dispersed distribution of corn flour particles after re-grinding.
Conclusion. It is proved that one of the factors that significantly affect the mois­ture-absorbing capacity of gluten-free flour, the speed of dough formation, consistency, and consumer properties of ready-made gluten-free cupcakes is the granulometric com­position of flour.
The method of re-grinding corn flour is proposed in the development of gluten-free cupcake technology to ensure the uniformity of particle sizes of a mixture of corn and rice flour.

Author Biographies

Tetiana YUDINA, Kyiv National University of Trade and Economics

Doctor of Technical Sciences, Professor, Professor at the Department of Technologies and Organization of Restaurant Business

Roman ROMANENKO, Kyiv National University of Trade and Economics

Candidate of Technical Sciences, Associate Professor, Associate Professor at the Department of Engineering and Technical Disciplines

Olha BEZRUCHENKO, Kyiv National University of Trade and Economics

Postgraduateat the Department 
of Technologies and Organization of Restaurant Business

References

Naumova, O. A. (2017). Osobennosti pitanija bol’nyh celiakiej [Nutritional features of celiac patients]. Suchasnі medichnі tehnologії – Modern medical technologies, 2, 124-127 [in Russian].

Elke, A., & Dal Bello, F. (2009). Science of Gluten-Free Foods and Beverages. Retrieved from https://www.elsevier.com/books/science-of-gluten-free-foods-and-beverages/arendt/978-1-891127-67-0 [in English].

Perlmutter, D., & Loberg, K. (2013). Grain brain: the surprising truth about wheat, carbs, and sugar – your brain’s silent killers. New York, USA: Little, Brown and Company [in English].

Jeffrey, L. C., & Atwell, W. A. (2014). Gluten-free baked products. AACC Inter­national, Inc. [in English].

Gorobec’, A. O. (2015). Osoblyvosti harchuvannja ditej pry celiakii’ [Features of children’s nutrition in celiac disease]. Medycyna transportu Ukrai’ny – Transport medicine of Ukraine, 3-4, 45-50 [in Ukrainian].

Dorohovych, V. V. (2010). Naukove obg’runtuvannja ta rozroblennja tehnologij borosh­njanyh kondyters’kyh vyrobiv special’nogo dijetychnogo pryznachennja [Scientific substantiation and development of technologies of flour confectionery products of special dietary purpose]. Doctor’s thesis. Kyi’v [in Ukrainian].

Medvedjeva, A. (2018). Tehnologija bezgljutenovyh bulochnyh vyrobiv [Technology of gluten-free bakery products]. Mizhnarodnyj naukovo-praktychnyj zhurnal "Tovary i rynky" – International Scientific and Practical Journal "Commodities and Markets", 4 (28), 115-123. doi: https://doi.org/10.31617/tr.knute.2018(28)11 [in Ukrainian].

Mancebo, Camino M., Rodriguez, Patricia, & Gomez, Manuel. (2016). Assessingriceflour-starch-proteinmixturesto produce gluten free sugar-snap cookies. LWT-Food Scienc and Technology. (Vol. 67), (pp. 127-132) [in English].

Chudik, Ju. V., & Safonova, O. M. (2003). Reguljuvannja vodopoglynal’noi’ zdat­nosti boroshnjanyh sumishej [Regulation of water-absorbing capacity of flour mixtures]. Suchasni naprjamky tehnologii’ ta mehanizacii’ procesiv pererobnyh i harchovyh vyrobnyctv. Visnyk HDTUSG – Modern directions of technology and mechanization of processes of processing and food production. Bulletin of the KhNTUA. (Issue 16), (pp. 165-170). Harkiv: HDTUSG [in Ukrainian].

Avershyna, O. B. (2013). Doslidzhennja hlibopekars’kyh vlastyvostej frakcii’ bo­roshna z pidvyshhenym vmistom bilkovyh rechovyn [Investigation of baking proper­ties of flour fraction with high protein content]. Zbirnyk naukovyh prac’ studentiv "Naukovyj poshuk molodyh doslidnykiv". Serija: Tehnichni nauky – Collection of scien­tific works of students "Scientific search of young researchers". Series: Technical Sciences, 2, 31-35. Lugans’k: DZ "LNU imeni Tarasa Shevchenka" [in Ukrainian].

Lobachova, N. L. (2015). Udoskonalennja tehnologii’ bezgljutenovyh hlibobulochnyh vyrobiv [Improving the technology of gluten-free bakery products]. Sumy: Sums’kyj nacional’nyj agrarnyj universytet [in Ukrainian].

Drobot, V. I., & Gryshhenko, A. M. (2013). Tehnologichni aspekty vykorystannja boroshna krup’janyh kul’tur u tehnologii’ bezgljutenovogo hliba [Technological aspects of the use of cereal flour in the technology of gluten-free bread]. Obladnannja ta teh­nologii’ harchovyh vyrobnyctv – Equipment and technologies of food production. (Issue 30), (pp. 52-58). Donec’k: Donec’kyj nacional’nyj universytet ekonomiky i tor­givli im. M. Tugan-Baranovs’kogo [in Ukrainian].

Lisovs’ka, T. O., Chorna, N. V., & D’jakov, O. G. (2016). Doslidzhennja reologich­nyh vlastyvostej biskvitnogo tista z vykorystannjam ekstrudovanogo kukurudzjanogo boroshna [Investigation of rheological properties of biscuit dough using extruded corn flour]. Shidno-Jevropejs’kyj zhurnal peredovyh tehnologij – Eastern European Journal of advanced technologies, 2/11 (80), 19-23 [in Ukrainian].

Gavrilova, N. N., Nazarov, V. V., & Jarovaja, O. V. (2012). Mikroskopicheskie metody opredelenija razmerov chastic dispersnyh materialov [Microscopic methods for deter­mining the particle size of dispersed materials]. Moscow: RHTU im. D. I. Mendeleeva [in Russian].

Vyroby hlibobulochni. Metody vyznachannja fizyko-himichnyh pokaznykiv [Bakery pro­ducts. Methods for determining physicochemical parameters]. (2009). DSTU 7045:2009. Kyi’v: Derzhstandart Ukrai’ny [in Ukrainian].

Dorohovych, A. M., & Lazorenko, N. P. (2012). Maffiny na bezgljutenovomu bo­roshni dlja hvoryh na celiakiju [Gluten-free muffins for celiac patients]. Ukrainian Food Journal, 1, 58-61 [in Ukrainian].

Gryshhenko, A. M., & Drobot, V. I. (2010). Tehnologichni vlastyvosti bezgljuteno­vyh vydiv syrovyny [Technological properties of gluten-free raw materials]. Naukovi praci ONAHT – Scientific works of ONAFT. (Issue 46). (Vol. 1), (pp. 162-166) [in Ukrainian].

Judina, T. I., Bezruchenko, O. M., & Pavljuchenko, V. O. (2019). Obgruntuvannja skladu boroshnjanoi’ syrovyny u tehnologii’ bezgljutenovyh keksiv [Substantiation of the composition of flour raw materials in the technology of gluten-free cupcakes]. Praci Tavrijs’kogo derzhavnogo agrotehnologichnogo universytetu – Works of the Tavriya State Agrotechnological University. (Issue 19). (Vol. 1), (pp. 179-186). Melitopol’: TDATU [in Ukrainian].

Pavlov, O. V. (2018). Zbirnyk receptur boroshnjanyh kondyters’kyh i zdobnyh buloch­nyh vyrobiv [Collection of recipes for flour confectionery and buttery bakery products]. Kyi’v: ProfKnyga [in Ukrainian].

Kovjen, S., & Jang, L. (2011). Dopolnitel’nye rekomendacii hlebopekam i konditeram. Eshhe 151 vopros i otvet [Additional recommendations for bakers and confectioners. Another 151 questions and answers]. SPb.: Professija [in Russian].

Published

2020-12-10

How to Cite

YUDINA Т. ., ROMANENKO Р. ., & BEZRUCHENKO О. . (2020). Increasing the technological potential of gluten-free flour raw materials. Commodities·and·markets, 36(4), 93–102. https://doi.org/10.31617/tr.knute.2020(36)09

Issue

Section

INNOVATION TECHNOLOGIES OF THE FOOD-STUFFS