Gluten-free raw materials in the technology of instant pasta
| Autor: | T B Cyganova, Yu V Nikolaeva, V V Tarasova, I K Vadovskij, I V Rechkin, D A Smirnov |
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| Rok vydání: | 2022 |
| Předmět: | |
| Zdroj: | IOP Conference Series: Earth and Environmental Science. 1052:012021 |
| ISSN: | 1755-1315 1755-1307 |
| DOI: | 10.1088/1755-1315/1052/1/012021 |
| Popis: | In this work, the possibility of producing instant pasta products from unconventional raw materials was considered. These raw materials do not contain wheat gliadin or proteins with similar properties (secalin, hordein, avenin). Rice, buckwheat and soybean flours were selected as raw materials for the study. In the course of the work, laboratory studies were carried out to identify structure formers and plasticizers, as well as their optimal dosages and ratios, capable of imitating the properties of wheat gluten in pasta prepared according to a traditional recipe. The choice of food additives was based on the results of the analysis of their influence on the physicochemical properties of semi-finished and finished products, as well as on the technological parameters of production. On the basis of the conducted studies of nutritional value, physical and chemical properties and organoleptic characteristics of the samples of instant pasta from non-traditional raw materials were studied. A conclusion was made about the prospects of using non-traditional raw materials in the production of this type of products. 14 recipes were developed based on mixtures of rice, buckwheat and soy flour. Instant pasta made from gluten-free raw materials with the use of structuring agents is characterized by the best values for the proportion of dry substances passing into the cooking water during brewing and a higher protein content, as well as a lower fat content in the finished product in comparison with instant pasta made from wheat flour. The organoleptic analysis of the prepared samples of pasta showed the possibility of creating a product that surpasses the traditional one in terms of not only physical and chemical properties and nutritional value, but also the best taste, texture, smell and colour. |
| Databáze: | OpenAIRE |
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