THE RESEARCHING OF QUALITY AND STALING OF GLUTEN-FREE BREAD WITH BUCKWHEAT AND CORN FLOUR

The article presents the results of research of the quality of gluten-free bread with buckwheat and corn flour. The results of research of some technological properties of corn and buckwheat flour, corn and potato starch are presented. Investigated the quality of gluten-free bread, produced using starch, corn and buckwheat flour. The influence of buckwheat flour for dosage 10-30 % on indicators of the process and quality of gluten-free bread with corn flour has been studied. The viscosity of the dough with the addition of buckwheat flour increased, since buckwheat flour has a greater ability to absorb water, in comparison with starch and corn flour, which increases the duration of proofing dough pieces for 7-24 min. This is due to high content of soluble proteins and partially gelatinized starch as buckwheat subjected to hydrothermal treatment. In order to ensure the necessary structural and mechanical properties of a dough while adding buckwheat flour, advisable to increase the moisture content in the dough. Established that the indicators of gluten-free bread volume with buckwheat flour decreased by 17,7-44,5 % compared with the control sample containing only cornmeal. Buckwheat flour causes the formation of large, uneven porosity thick bread. This is due to the chemical composition and properties of flour starch grains. As a result, decreases the elasticity of the crumb compared to the control at 7-21 units penetrometer on that primarily affects the structure of the porosity of products. Crumb's ability to absorb water decreases with increasing dosage of buckwheat flour. However, the variation of the hydrophilic within 24 hours in most sample containing only corn flour was 10 %, the lowest in the sample containing 30 % of buckwheat flour was 5,1 %. Despite the deterioration of the structure and reduce porosity specific volume of bread, buckwheat flour should be used in gluten-free bread technology with corn flour to reduce crumbling of bread and extend the freshness of bread.