[Modern approaches to the development of gluten-free bakery formulations].

UNLABELLED

According to WHO, currently about 1% of the world's population suffers from celiac disease, a disease associated with a deficiency of enzymes that break down gluten and proteins close to it. In celiac disease, there is a malabsorption of disaccharides, fats, vitamins and amino acids, which imposes restrictions on food formulations that can be used in the diet of people with celiac disease. Analysis of the market of gluten-free bakery products showed a lack in this segment of products, including the complete absence of products with ω-3 polyunsaturated fatty acids (PUFAs), the total deficit of which is noted in the diet of Russians and around the world. The aim of the study was to develop recipes for gluten-free bakery products enriched with ω-3 PUFAs, dietary fibers and protein.

MATERIAL AND METHODS

The quality of the resulting bread was evaluated by conventional methods including the determination of the content of protein, dietary fiber, fat and its fatty acid composition.

RESULTS AND DISCUSSION

To achieve this goal, we used approaches that combined both traditional and non-traditional food raw materials, namely gluten-free flour of chia seeds (a source of PUFA and dietary fiber), lupin flour (a source of protein), as well as enzyme transesterificated milk fat substitute containing ω-3 PUFAs. A protein-polysaccharide mixture was used as a thickener and structure-forming agent. The developed formulations allowed to obtain finished products characterized by the content of ω-3 fatty acids - 0.4-0.6 g/100 g, while maintaining a balance between essential ω-6 and ω-3 fatty acids at the level (2.5-3.5):1, recommended for therapeutic nutrition, dietary fiber - 11.1-12.4 g/100 g, and protein content - 5.2-6.7 g/100 g, while maintaining good organoleptic properties. The achieved level of enrichment in accordance with the current legislation allows labeling the resulting products as «high in ω-3 fatty acids and dietary fibers». According to the available data on the biological effect of the components of the developed product, it can affect lipid metabolism, contributing to the reduction of atherogenic lipids in the blood.

CONCLUSION

The implementation of the results of this work in the industry will expand the range of gluten-free products through the production of specialized bakery products with the strengthening of their dietary therapeutic and preventive orientation due to the high content of ω-3 fatty PUFAs and dietary fibers.