WAYS TO INCREASE THE NUTRITIONAL VALUE OF GLUTEN-FREE BREAD
Abstract
In modern conditions, there is a growing interest in the development of gluten-free bakery products with increased nutritional and biological value, which is due to the spread of gluten-associated disorders and consumer orientation towards health-promoting products. The presented study is a logical continuation of previous works devoted to the justification of the use of green buckwheat and quinoa seeds in gluten-free bread recipes, within which the feasibility of using quinoa in an amount of 5% as a stable component of the grain base was established. The aim of this study was to study the effect of adding walnuts and hemp and pumpkin dietary fibers in different percentages on the nutritional value of gluten-free bakery products. The object of the study was experimental samples of bread based on green buckwheat (100%) and quinoa seeds (5%) with the addition of walnuts in the amount of 10, 15 and 20%, as well as hemp and pumpkin dietary fibers in the amount of 3, 6 and 9%, respectively. The subject of the study was the changes in the nutritional value of the products depending on the composition and quantitative content of functional ingredients. As a result of the calculations, it was found that the introduction of the studied functional ingredients contributes to an increase in the overall nutritional value of the products by enriching them with biologically active substances, vegetable proteins, polyunsaturated fatty acids and dietary fibers. At the same time, with an increase in the dosage of additional raw materials, a tendency was recorded to a slight decrease in the content of individual mineral substances per 100 g of the finished product, which is natural and is explained by the effect of relative dilution of the basic grain raw materials, as well as the peculiarities of intercomponent interaction in multicomponent gluten-free systems. The results obtained indicate the possibility of targeted regulation of the nutritional value of gluten-free bakery products by varying the type and amount of functional additives. The use of walnuts, as well as hemp and pumpkin dietary fibers, is technologically justified and promising from the point of view of creating health-promoting products with predicted consumer properties and increased biological value.
References
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