IMPROVEMENT OF TECHNOLOGY AND RESEARCH OF THE INFLUENCE OF A LIQUID BASE ON THE QUALITY OF FLOUR GLUTEN-FREE PRODUCTS

Based on the generalization of theoretical material and experimental studies, the feasibility of introducing innovative gluten-free products with the addition of plant materials to improve the nutritional value for persons with celiac disease has been substantiated. The expediency of using plant raw materials to improve the quality indicators of gluten-free flour products has been substantiated. It has been established that the use of various types of flour significantly affects certain organoleptic indicators of the quality of bread, in particular, the color, surface condition and crumb of bread. When studying the effect and temperature of the liquid phase of the dough, it was found that, as a liquid phase, kefir showed the best properties — the porosity of the crumb on it is correct, inherent in bread products, the taste and smell are pleasant and tender. When using milk, the taste and smell of the products is noticeably improved, however, the crumb is noticeably darker and less loosened. The samples on the water turned out to be the worst — the crumb is not fluffed, the porosity and volume of the bread are low, and the taste of soda appears. According to the chosen scheme of dough management, kefir at a temperature of 25 … 30 °C can be recommended as a liquid phase. The use of milk, whey or water provides lower quality indicators of the loaves, although an increase in temperature improves organoleptic characteristics, porosity and specific volume. Based on the results of the studies conducted, gluten-free flour products using plant raw materials and the use of kefir as a liquid base can be recommended for implementation in restaurant facilities for persons with celiac disease.