Effect of extruded corn flour on the stabilization of biscuit dough for the production of gluten-free biscuit

Abstract

Introduction. Studies have been carried out to determine the effect of extruded corn flour on the stabilization of the biscuit dough, the indices of the moisture-holding capacity of the flour, foam stability and density of the biscuit dough to create a biscuit semi-finished product for gluten-free food. Materials and methods. Studies of moisture-holding capacity of flour raw materials were carried out by the method of centrifugation. Foam stability was defined as the ratio of the height to the foam column after holding for 24 hours at a temperature of 18 20 C to the total height of the foam column of the sample. Microscopic examination of the structure of the product was performed using a digital binocular microscope series "MicroMed". Results and discussion. The optimum value of the density of biscuit dough is 0.444 0.446 kg/m3. Increasing the concentration of extruded corn flour above 20 mass% leads to a high density of dough, which is undesirable in the production of biscuit semi-finished products, because it makes them denser and less porous. However, the presence of biscuit dough density, at the absence of premium wheat flour, indicates the possibility of creating a gluten-free biscuit semifinished product using solely corn flour. In the sample of the biscuit dough prepared with corn flour extruded 100 mass% (mass percent), the foam bubbles are of almost the same size, moreover, we can see the formed channels between them that promotes leveling of air pressure inside the foamed biscuit dough. It helps to stabilize the foam. The results of the optimization of the biscuit semi-finished product using extruded corn flour have the following intervals of optimization parameters: replacement of 100 mass%of wheat flour with extruded corn flour with a quantitative ratio of recipe components "eggs:sugar:flour" 2.1:1:1.02. Conclusions. Extruded corn flour helps to stabilize the foam biscuit dough system, which allows to create a dietary gluten-free biscuit semi-finished product.