Improving the technology of gluten-free bread with quinoa flour

Authors

DOI:

https://doi.org/10.15587/1729-4061.2024.313159

Keywords:

flour mixture, saponins, quinoa, ultrasound treatment, liquid starter, spontaneous fermentation

Abstract

The object of this study is the technology of bread baking based on liquid sourdough and gluten-free flour mixture. The problem with this technology is that gluten-free raw materials do not contain gluten proteins, which ensure the elasticity and firmness of the dough and increase the porosity of the bread. To improve the structural and mechanical properties of the dough, new types of flour were introduced into the recipe compared to the analog recipe: quinoa, buckwheat, and oat. The positive effect of quinoa on dough quality has been known for a long time but the limitation in its use is the bitter taste caused by the content of saponins. A method of removing saponins using ultrasound (40 kHz, τ=20 min) has been proposed, which made it possible to remove 60 % of saponins and completely remove the bitterness of grains. At the same time, the content of proteins remained unchanged while the content of phenols decreased by only 0.1 mg GAE/g. The addition of 18 % (to the mass of the flour mixture) of quinoa flour and the reduction of the starch content in the recipe had a positive effect on the organoleptic parameters of the bread quality. The acidity of dough (4.4–5.2 °Н) and bread (0.6 °Н) decreased compared to the control sample, but it was sufficient for a normal fermentation process. Bread with quinoa flour had increased moisture (more than 66 %), which can negatively affect its stability during storage. An increase in the proportion of quinoa flour in the recipe by 5 % contributed to an increase in the porosity of the crumb by 2.1 %. The proposed technology for making gluten-free bread with Quartet quinoa flour based on liquid sourdough can be industrially implemented as it makes it possible to obtain a product with desirable consumer properties. The total duration of dough ripening was reduced by 1–1.5 hours, compared to the steam method, which increases the economic efficiency of the proposed technology.

Author Biographies

Maryna Samilyk, Sumy National Agrarian University

Doctor of Technical Sciences, Professor

Department of Technology and Food Safety

Yaroslav Nahornyi, Sumy National Agrarian University

PhD Student

Department of Technology and Food Safety

Svetlana Tkachuk, National University of Life and Environmental Sciences of Ukraine

Doctor of Veterinary Sciences, Professor

Department of Animal and Food Hygiene named after professor A.K. Skorokhodko

Taisia Ryzhkova, State Biotechnological University

Doctor of Technical Sciences, Professor

Department of Processing Technology and Quality of Animal Husbandry Products

Petro Gurskyi, State Biotechnological University

PhD, Associate Professor

Department of Equipment and Engineering of Processing and food Production

Liubov Savchuk, Higher Educational Institution "Podillia State University"

PhD, Associate Professor

Department of Normal and Pathological Morphology and Physiology

Alla Petrenko, State Biotechnological University

PhD, Associate Professor

Department of Sanitation, Hygiene and Forensic Veterinary Medicine

Dmytro Hrinchenko, State Biotechnological University

PhD, Associate Professor

Department of Epizootology and Microbiology

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Improving the technology of gluten-free bread with quinoa flour

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Published

2024-10-30

How to Cite

Samilyk, M., Nahornyi, Y., Tkachuk, S., Ryzhkova, T., Gurskyi, P., Savchuk, L., Petrenko, A., & Hrinchenko, D. (2024). Improving the technology of gluten-free bread with quinoa flour. Eastern-European Journal of Enterprise Technologies, 5(11 (131), 43–50. https://doi.org/10.15587/1729-4061.2024.313159

Issue

Vol. 5 No. 11 (131) (2024): Technology and Equipment of Food Production

Section

Technology and Equipment of Food Production

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Copyright (c) 2024 Maryna Samilyk, Yaroslav Nahornyi, Svetlana Tkachuk, Taisia Ryzhkova, Petro Gurskyi, Liubov Savchuk, Alla Petrenko, Dmytro Hrinchenko

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