Technology of Production, Nutritional Value and Food Safety of Gluten Free Bread
Botagoz Kulushtayeva1, Gulnur Nurymkhan2, Farida Smolnikova3, Eleonora Okuskhanova4, Ludmila Kozubayeva5, Meruert Abilova6, Mars Khayrullin7, Boris Kisimov8
1Botagoz Kulushtayeva, Shakarim State University, Semey city, Kazakhstan.
2Gulnur Nurymkhan, Shakarim State University, Semey city, Kazakhstan Farida.
3Smolnikova, Shakarim State University, Semey city, Kazakhstan Eleonora.
4Okuskhanova, Shakarim State University, Semey city, Kazakhstan.
5Ludmila Kozubayeva, Polzunov Altai State Technical University, Barnaul, Russia.
6Meruert Abilova, Saken Seifullin Kazakh Agrotechnical University, Astana. Kazakhstan.
7Mars Khayrullin, K.G. Razumovsky Moscow State University of technologies and management (the First Cossack University), Moscow, Russia.
8Boris Kisimov, South Ural State University, Chelyabinsk, Russia.
Manuscript received on 23 March 2019 | Revised Manuscript received on 30 March 2019 | Manuscript published on 30 March 2019 | PP: 1338-1344 | Volume-7 Issue-6, March 2019 | Retrieval Number: F2897037619/19©BEIESP
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© The Authors. Blue Eyes Intelligence Engineering and Sciences Publication (BEIESP). This is an open access article under the CC-BY-NC-ND license (http://creativecommons.org/licenses/by-nc-nd/4.0/)
Abstract: The development of the production of foods, enriched with irreplaceable components, specialized foods and foods of functional purpose, as well as dietary (therapeutic and prophylactic) is one of the priorities of the state policy in the field of healthy nutrition. The problem of creating gluten-free products is urgent one. The article discusses the use of amaranth flour in the production of composite flour for the production of gluten-free bread. Standard research methods of bakery products were applied. Formulations of composite flour bread were developed which included: amaranth flour, chickpea flour, wheat powder. Physical and chemical and organoleptic characteristics of finished product were studied. The bakery product in terms of the content of essential amino acids such as valine, isoleucine, lysine, threonine, phenylalanine exceeded the ideal protein. The concentration of toxic elements, microbiological indicators and pesticides are not detected
Keywords: Gluten, composite mixture, Amaranth flour, Bread, chickpea, Technology
Scope of the Article: Welding Technology