Technology of gluten-free gingerbreads from sesame flour
DOI:
https://doi.org/10.31617/tr.knute.2021(38)08Keywords:
wheat flour, sesame flour, nutmeg, gluten, celiac diseaseAbstract
Background. Flour confectionery in Ukraine is in high demand, it’s made gluten-free mainly using corn and rice flour, rarely buckwheat. In our opinion, an interesting alternative to these types of flour will be to use sesame flour in the recipe and technology of gingerbread products, due to its convenience and unique taste.
We have not found any research on the use of sesame flour in the technologies of gingerbread flour confectionery in available sources.
The aim of this research is to scientifically substantiate and develop the technology of gluten-free gingerbread with a complete replacement of wheat with sesame flour.
Materials and methods. The object of research is the technology of gingerbread using gluten-free finely ground sesame flour. As a control sample, high-grade wheat flour was used for the preparation of children’s gingerbread by custard.
The quality of gingerbread is determined according to DSTU 4187:2003 (State Standards of Ukraine). Organoleptic evaluation of the samples was performed on a 5-point scale.
The calculation of nutritional value (proteins, lipids, carbohydrates, dietary fiber), and the content of minerals is carried out according to the tables of chemical composition.
Results. With the help of test doughs, it was found that in the recipe of children’s gingerbread it is possible to completely replace wheat flour with sesame and "dry perfume" (a mixture of spices) with nutmeg.
According to organoleptic parameters of two types of gingerbread from wheat and sesame flour, the latter were less porous, but had a pleasant rich taste of sesame and nutmeg aroma. As a result, the identified shortcomings do not have a significant impact on the overall quality of gluten-free products.
The technological scheme of preparation of "Sesame" gingerbreads with the use of sesame flour and nutmeg has been developed.
The chemical composition, mineral content and energy value of control and developed gingerbreads were calculated. The latter had better nutritional and biological value.
Conclusion. The technology of gingerbread dough and gingerbreads with the use of sesame flour and nutmeg has been developed, which improves the organoleptic and physicochemical parameters of the new "Sesame" gingerbreads, makes their taste more expressive and enriches them with useful microelements.
By replacing wheat flour with sesame, the finished products do not contain gluten and can be recommended to certain categories of consumers who suffer from diseases associated with wheat protein intolerance and allergy to it.
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