DEVELOPING A GLUTEN-FREE BAKERY PRODUCT RECIPE USING SORGHUM FLOUR

The purpose of the study is to develop a recipe for a gluten-free bakery product using sorghum flour. Objectives: development of recipes and technology for preparing baked goods using sorghum flour; assessment of organoleptic quality indicators of the finished product. The objects of the study are hearth bakery products made from sorghum flour. When developing the recipe and technology project, an analysis of current trends in the bakery products market was used. Practical research was carried out in the conditions of the Higher Biotechnological School of Samara State Technical University, Samara. In the laboratory, using the test laboratory baking method, several samples of bakery products were prepared according to different recipes. As part of the experiment, the first sample was prepared with wheat flour brew, the second sample with rye flour brew, and the third with sorghum brew. Then the dough was kneaded using sorghum flour. Sorghum flour was added after special treatment (kept in the oven for 20 minutes at a temperature of 160 °C until it acquired a caramel-golden color and a neutral aroma). The dough pieces were baked for 20 minutes at a temperature of 220 °C. An organoleptic assessment of the performance of the resulting products after cooling was carried out. The sample made from wheat flour had a better crust condition than the sample made from sorghum flour. The sample made from rye flour had a dense structure and a bitter taste. However, the product made from sorghum flour also had satisfactory organoleptic characteristics. This suggests that these raw materials can be used for the preparation of gluten-free baked goods.