The technology of gluten-free muffins enriched with flax and chickpea flour
DOI:
https://doi.org/10.52340/atsu.2024.2.24.02Keywords:
gluten, gluten-free flour product, gluten-free diet, gluten-free raw materialsAbstract
The current treatment method for people with celiac disease is a lifelong gluten-free diet, which has led to an increased demand for gluten-free flour products. In the production of gluten-free products, rice, buckwheat, and corn are mainly used as gluten flours. Making muffins based on a gluten-free flour composition mixture developed based on buckwheat, rice, and corn flour, and increasing its nutritional value by using flax and chickpea flours are relevant nowadays. The goal of the work is to develop a recipe and technology for gluten-free muffins enriched with flax and chickpea flour for people with celiac disease. An agglutinous composite flour mixture is offered: 1. Rice flour + buckwheat flour + flax flour; 2. Rice flour + corn flour + chickpea flour with the following ratio of components 40:30:30. The muffins prepared from both composite mixtures had quality parameters corresponding to the standard. can be included in the gluten-free diet of celiac patients.
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