Increasing the technological potential of gluten-free flour raw materials




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


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


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How to Cite

YUDINA Т. ., ROMANENKO Р. ., & BEZRUCHENKO О. . (2020). Increasing the technological potential of gluten-free flour raw materials. NTERNATIONAL CIENTIFIC-RACTICAL OURNAL OMMODITIES ND ARKETS, 36(4), 93–102.