Розроблення підходу до оцінювання якості хліба безглютенового нових рецептур

This study investigates the quality of gluten-free bread. In Ukraine, the range of gluten-free products remains limited. This paper determines the possibility of improving the laboratory assessment of gluten-free bread to further define the rational use of gluten-free flour in bread baking with guaranteed stability of the product structure. The recommended approach to assessing the quality of gluten-free bread involves a 5-point assessment scale containing the following indicators: physical appearance (shape, surface, color of the crust); crumb condition (consistency, structure, color); taste; and smell. The devised weighting factors take into account the smaller volume and porosity of products made from gluten-free raw materials compared to wheat bread. The combination of non-traditional raw materials (quinoa, buckwheat, corn flour) with an improved quality assessment system made it possible not only to develop a competitive recipe for gluten-free bread but also form a unified approach to controlling its quality. Thus, the positive results are attributed to the high nutritional properties of quinoa and buckwheat, as well as the functional characteristics of psyllium and starch, which compensate for the absence of gluten proteins. Structure-forming agents – xanthan gum, starch, and psyllium – and their amounts are recommended to ensure dimensional stability and improve the texture of the product. The proposed recipe ratios (quinoa flour as the main raw material in combination with buckwheat and corn flour and the addition of 1.0% psyllium powder or 1:3 of the amount of starch) and an improved approach to evaluation could be used in laboratory practice, during industrial and small-scale production of gluten-free bakery products, as well as in the development of other types of functional grain flour products