Grain legume raw materials in gluten-free product technology
https://doi.org/10.47370/2072-0920-2026-22-2-10-25
Abstract
Introduction. Gluten-free products made mainly from rice flour, corn flour and starches are often characterized by reduced contents of protein, dietary fiber, minerals and bioactive compounds, as well as insufficient structural and mechanical properties. Therefore, the use of legume raw materials capable of increasing nutritional value and improving the functional and technological characteristics of specialized products is of current interest. The goal of the research was to conduct a comparative analysis of pea, chickpea and lentil as raw materials for gluten-free product technology and to summarize data on their nutritional value, functional and technological properties, formulation potential and methods for reducing antinutritional factors. The methods. The objects of the research were literature data on pea, chickpea and lentil, as well as their processed products: flour, protein ingredients, aqueous extracts, aquafaba, sprouted grain and extruded semi-finished products. The methodological basis of the research included analysis, comparison, systematization and generalization of Russian and foreign scientific publications for 2020-2025. The results. It has been found that pea, chickpea and lentil contain 23.1-28.4% protein and 3.6-7.0% dietary fiber and can be used for targeted nutritional enrichment of gluten-free food systems. Pea is the most promising for protein and functional enrichment of flour systems; chickpea is promising for bakery, pasta, emulsion and foamed products; lentil is suitable for fast-cooking, extruded and certain bakery systems. It has been shown that the effective use of legume raw materials requires consideration of antinutritional factors and the application of pretreatment methods, including soaking, germination, fermentation, enzymatic treatment, ultrasound treatment or extrusion. Discussion. The practical significance of the research lies in the systematization of data necessary for selecting the type of legume raw material, ingredient form, formulation dosage and processing method in the development of gluten-free products.
About the Authors
N. A. Bugayets
Kuban State Technological University
Russian Federation
Russian Federation
Natalya A. Bugaets, PhD (Eng.), Associate Professor, the Department of Public Catering and Service, Faculty of Biotechnology and Food Production
350072, Krasnodar, 2 Moskovskaya St.
E. S. Chimkinova
Kuban State Technological University
Russian Federation
Russian Federation
Elena S. Chimkinova, 3rd-year student, group 23-PB-TO1, Bachelor's degree program 19.03.04 “Product Technology and Organization of Public Catering”, the Department of Public Catering and Service, Faculty of Biotechnology and Food Production
350072, Krasnodar, 2 Moskovskaya St.
E. A. Suslova
Kuban State Technological University
Russian Federation
Russian Federation
Ekaterina A. Suslova, 3rd-year student, group 23-PB-TO1, Bachelor's degree program 19.03.04 «Product Technology and Organization of Public Catering», the Department of Public Catering and Service, Faculty of Biotechnology and Food Production
350072, Krasnodar, 2 Moskovskaya St.
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Review
For citations:
Bugayets N.A., Chimkinova E.S., Suslova E.A. Grain legume raw materials in gluten-free product technology. New Technologies. 2026;22(2):10-25. (In Russ.) https://doi.org/10.47370/2072-0920-2026-22-2-10-25
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