SUBSTANTIATING TECHNOLOGY OF GLUTEN-FREE FLOUR PRODUCTS WITH INCREASED BIOLOGICAL VALUE

The aim of the study is to scientifically substantiate the use of corn grains and flour as the main raw material for the production of gluten-free flour products of increased biological value. Objectives: to study the technological characteristics of corn flour from white corn grain; to substantiate the modes of the main technological stages of the production of gluten-free flour products of increased biological value from white corn grain; to study the effect of germination of white corn grain on its weight and moisture content with the prospect of further development of gluten-free flour products. Objects of the study are the chemical composition of white corn grain; carbohydrate and protein structure formers; methods for intensifying the germination of white corn grain; methods for increasing the nutritional and biological value of gluten-free flour products. Based on the conducted studies of the granulometric composition, water absorption capacity, amylolytic and proteolytic activity, the technological properties of white corn flour as a raw material for the production of flour products were established. Whole grain corn flour is more suitable for the production of gluten-free flour products such as churek (unleavened bread). The water absorption capacity of whole grain white flour is 1.3–1.4 times greater than that of premium wheat flour, which requires higher dough moisture for the production of gluten-free flour products. The modes of the process of sprouting white corn grain to obtain biologically active mass for the production of gluten-free products of increased biological value were studied. A scheme for the production of gluten-free flour products of the churek type with increased biological value was developed. The content of vitamins and minerals in samples of gluten-free products using biologically active sprouted mass was established. The biological value of the test samples increased by 36–39 %.