Technology of production, nutritional value and food safety of gluten free bread

Abstract

The development of the production of foods, enriched with irreplaceable components, specialized foods and foods of functional purpose, as well as dietary (therapeutic and prophylactic) is one of the priorities of the state policy in the field of healthy nutrition. The problem of creating gluten-free products is urgent one. The article discusses the use of amaranth flour in the production of composite flour for the production of gluten-free bread. Standard research methods of bakery products were applied. Formulations of composite flour bread were developed which included: Amaranth flour, chickpea flour, wheat powder. Physical and chemical and organoleptic characteristics of finished product were studied. The bakery product in terms of the content of essential amino acids such as valine, isoleucine, lysine, threonine, phenylalanine exceeded the ideal protein. The concentration of toxic elements, microbiological indicators and pesticides are not detected.