Development of a method for pectincontaining shortbread pastry (frozen semi-finished product) for functional shortbread biscuits with a low gluten content

The aim is to research and develop a recipe and technology for semi-finished shortbread pastry (frozen semi-finished product) for functional cookies with a low gluten content, with the possibility of long-term storage without loss of quality indicators.

Products with a low gluten content play an important role in the diet of people with celiac disease, gluten sensitivity, as well as those who strive for a healthier diet and variety in their menu. With the growing awareness of allergies and specific dietary needs, low gluten foods have become a significant nutritional trend that is driving the entire food industry forward and improving the quality of life for many consumers. Frozen semi-finished products are in demand, their significant growth is observed – about 18...20% annually. Shock freezing is possible at any stage of preparation of products: semi-finished products, dough, a product of a high degree of culinary readiness. The use of the developed composition and method will allow expanding the range of functional flour confectionery products with a reduced gluten content, which is achieved by replacing wheat flour in the composition with a mixture of corn and rye. Optimization of rheological characteristics of shortbread pastry is ensured by enrichment with pectin substances, which help to reduce the water absorption capacity of flour, as well as reduce the formation time and stability of the dough. Deep freezing shortbread pastry allows you to save its nutritional and biological value, as well as technological (rheological) properties. In addition, the shelf life of products is increased, and the freezing time is reduced by 3...10 times compared to the traditional method.

1. Beretar S.T. Influence of different types of flour on the quality indicators of shortbread cookies for functional purposes. Improving the quality and safety of food products: collection of materials of the X All-Russian scientific and practical conference (with international participation) (November 19-20, 2020). Makhachkala. DSTU. 2020:11-14. (In Russ).

2. Beretar S.T., Khatko Z.N. Influence of pectin substances on the rheological properties of shortbread dough. New technologies. 2011; 4: 14-17. (In Russ).

3. Kuizheva S.K., Khatko Z.N., Kolodina E.M. Pectin-containing flour confectionery products with reduced gluten content. Maikop: Magarin Oleg Grigorievich; 2022. (In Russ).

4. Shchekoldina T.V., Sokol N.V., Khristenko A.G. Method for preparing gluten-free cookies: patent 2618119 C Rus. Federation, IPC A21D 13/04.; applicant Kuban State Agrarian University; No. 2016100393, Appl. 01/11/2016, publ. May 2, 2017 (In Russ).

5. Kuizheva S.K., Khatko Z.N., Nerovnykh L.P. [et al.]Method of obtaining a frozen semi-finished shortcrust pastry: Patent 2793815 C1 Rus. Federation, IPC A21D 8/02, A21D 13/00, A21D 13/80; applicant Maikop State Technological University; No. 2022121303, Appl. 03.08.2022, publ. April 6, 2023. (In Russ).

6. Bilgiçli N., Kara M.O., Elgün A. [et al.] Determination of technologic and sensory properties of cookies prepared with corn flour. International journal of food, agriculture and environment. 2006; 4: 109-111.

7. Božiková M. Thermophysical parameters of corn and wheat flour. Research in Agricultural Engineering, 2018; 49: 157-160.

8. Gadallah M.G., Beretar S.T., Khatko Z.N. Rheological, Organoleptical and Quality Characteristics of Gluten-Free Rice Cakes Formulated with Sorghum and GerminatedChickpea Flours. – rice flour chickpeas sorghumInfluence of pectin substances on the rheological properties of shortbread dough. New technologies. 2011; 4: 14-17.