Utarova Nazira, Kakimov Mukhtarbek, Gajdzik Bożena, Wolniak Radosław, Nurtayeva Ainur, Yeraliyeva Saule, Bembenek Michał
The Department of Food Technology and Processing Products, S.Seifullin Kazakh Agrotechnical Research University, Zhenis Avenue 62, Astana 010011, Kazakhstan.
Department of Industrial Informatics, Silesian University of Technology, 40-019 Katowice, Poland.
Foods. 2024 Jan 15;13(2):271. doi: 10.3390/foods13020271.
This research aims to enhance the nutritional value of gluten-free bread by incorporating a diverse range of components, including additives with beneficial effects on human health, e.g., dietary fibers. The research was focused on improving the texture, taste, and nutritional content of gluten-free products by creating new recipes and including novel biological additives. The goal was to develop gluten-free bread with less than 3 ppm gluten content that can be eaten by people suffering from gluten sensitivity. The physical and chemical properties of gluten-free rice, corn, green buckwheat, chickpea, amaranth, and plantain flours were examined to understand their unique characteristics and the possibility of their mixing combination to achieve the desired results. Initially, nine recipes were prepared, and in survey research, four baking recipes were selected and tested. The composition of amino acids in the prepared gluten-free bread was determined. The variant made of corn, green buckwheat flour with plantain was found to be top-rated. Changes in the nutritional content of the new product were analyzed, and general regulations and nutritional values were identified. Experimental baking processes were carried out, leading to the successful formulation of gluten-free bread containing corn, green buckwheat, and plantain flour in a ratio of 40:40:20, meeting gluten-free requirements and demonstrating improved nutritional properties, as well as consumption properties, confirmed by surveys conducted on a group of consumers.
本研究旨在通过加入多种成分来提高无麸质面包的营养价值，这些成分包括对人体健康有有益影响的添加剂，如膳食纤维。该研究专注于通过创造新配方和加入新型生物添加剂来改善无麸质产品的质地、口感和营养成分。目标是开发出麸质含量低于3 ppm的无麸质面包，可供麸质敏感人群食用。研究了无麸质大米、玉米、绿荞麦、鹰嘴豆、苋菜和车前草粉的物理和化学性质，以了解它们的独特特性以及混合搭配以达到预期效果的可能性。最初准备了九个配方，在调查研究中，选择并测试了四个烘焙配方。测定了所制备的无麸质面包中的氨基酸组成。发现由玉米、绿荞麦粉和车前草制成的变体评价最高。分析了新产品营养成分的变化，并确定了一般规定和营养价值。进行了实验烘焙过程，成功配制出了含有玉米、绿荞麦和车前草粉且比例为40:40:20的无麸质面包，符合无麸质要求，并展现出改善的营养特性以及食用特性，这一点得到了对一组消费者进行的调查的证实。
