POTENTIAL OF BUCKWHEAT FLOUR IN GLUTEN-FREE BREAD, PASTA AND CONFECTIONERY PRODUCTION

The aim of the study is to review modern scientific trends in the use of buckwheat flour in the technologies of flour confectionery, pasta and bakery products to justify the development of specialized flour products with acceptable consumer characteristics. Objectives: analysis and systematization of data on the biological value of buckwheat flour, on new technological solutions for the use of buckwheat flour to create bakery, pasta and flour confectionery products with added nutritional value and desirable sensory parameters. The objects of the study are gluten-free flour confectionery, bakery and pasta products based on buckwheat flour. When studying the scientific literature, the methods of generalization, analysis and systematization of data were used. A search was conducted for scientific papers published in the electronic databases Google Scholar, PubMed, Science Direct, Scopus, eLibrary.ru. Scientific data on new technological methods of using buckwheat flour in the production of flour products were summarized and systematized.The paper presents the results of studying the nutrient composition of buckwheat and buckwheat flour, shows the high biological potential and efficiency of using buckwheat flour in the technologies of gluten-free, dietary flour products. The characteristics of the influence of buckwheat flour as a separate component in the composition of the product, and in various proportions with other recipe ingredients on the physicochemical, functional, rheological properties and antioxidant activity of gluten-free products are given. The presented material will allow developers and young researchers to purposefully approach the modeling of new compositions of gluten-free buckwheat products with improved organoleptic properties and increased biological value.