Investigation of quality indicators of flour made of chickpea, corn and rice
https://doi.org/10.47370/2072-0920-2024-20-1-14-25
Abstract
The article presents the results of the investigation of the quality indicators of flour from chickpeas, corn and rice. Gluten-free foods literally become a panacea to a healthy and happy life for people suffering from celiac disease, given that patients in the acute phase of the disease have a high risk of death compared to the general population. Complex therapy involves both drug treatment and a strict gluten-free diet. In addition, the popularity of gluten-free products has increased among people leading a healthy lifestyle, watching their diet, seeking to either reduce excess body weight or keep weight under control. Creating gluten-free products is a global trend. Bread is statistically the most consumed food product and the gluten-free bakery products market development industry has great potential.
The market analysis has shown that gluten-free bakery products are mainly produced from buckwheat, rice, oat or potato flour. Chickpea, rice and corn flour do not contain gluten and as a result can be used for dietary nutrition both for those suffering from celiac disease and for other categories of citizens.
The biochemical and physicochemical parameters of the studied types of flour have been considered. Taking into account that all the types of flour considered in the research are gluten-free, they can be recommended for the production of gluten-free bakery and flour confectionery products.
About the Authors
G. Y. Arutyunova
FSBEI HE «Maikop State Technological University»
Russian Federation
Russian Federation
Gayaneh Y. Arutyunova, PhD (Eng.), Associate Professor, Department of Technology of Machines and Equipment for Food Production
191 Pervomaiskaya str., Maikop, 385000
tel.: +7 (8772) 57 12 84
M. M. Udychak
FSBEI HE «Maikop State Technological University»
Russian Federation
Russian Federation
Maya M. Udychak, PhD (Philosophy), Associate Professor, Department of Technology, Machinery and Equipment for Food Production
191 Pervomaiskaya str., Maikop, 385000
tel.: +7 (8772) 57 12 84
S. A. Gisheva
FSBEI HE «Maikop State Technological University»
Russian Federation
Russian Federation
Sima A. Gisheva, PhD (Eng.), Associate Professor, Department of Technology of Machines and Equipment for Food Production
191 Pervomaiskaya str., Maikop, 385000
L. V. Gnetko
FSBEI HE «Maikop State Technological University»
Russian Federation
Russian Federation
Lyudmila V. Gnetko , PhD (Eng.), Associate Professor, Department of Technology, Machinery and Equipment for Food Production
191 Pervomaiskaya str., Maikop, 385000
tel.: +7 (8772) 57 12 84
B. B. Siyukhova
FSBEI HE «Maikop State Technological University»
Russian Federation
Russian Federation
Bella B. Siyukhova , Senior lecturer, Department of Technology, Machinery and Equipment for Food Production
191 Pervomaiskaya str., Maikop, 385000
tel.: +7 (8772) 57 12 84
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Review
For citations:
Arutyunova G.Y., Udychak M.M., Gisheva S.A., Gnetko L.V., Siyukhova B.B. Investigation of quality indicators of flour made of chickpea, corn and rice. New Technologies. 2024;20(1):14-25. (In Russ.) https://doi.org/10.47370/2072-0920-2024-20-1-14-25
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