TECHNOLOGY OF GLUTEN-FREE GINGERBREADS FROMSESAME FLOUR
CiteasAPAstylecitation
Medvedieva A., Antonyuk I., Grabovska O. Technology of gluten-free gingerbreads fromsesame flour. International scientific-practical journal "Commodities and markets". 2021. N 2. P.85-93.
We have not found any research on the use of sesame flour in the technologies of gingerbread flour confectionery in available sources.
The aim of this research is to scientifically substantiate and develop the technology of gluten-free gingerbread with a complete replacement of wheat with sesame flour.
Materials and methods. The object of research is the technology of gingerbread using gluten-free finely ground sesame flour. As a control sample, high-grade wheat flour was used for the preparation of children’s gingerbread by custard.
The quality of gingerbread is determined according to DSTU 4187:2003 (State Standards of Ukraine). Organoleptic evaluation of the samples was performed on a 5-point scale.
The calculation of nutritional value (proteins, lipids, carbohydrates, dietary fiber), and the content of minerals is carried out according to the tables of chemical composition.
Results. With the help of test doughs, it was found that in the recipe of children’s gingerbread it is possible to completely replace wheat flour with sesame and "dry perfume" (a mixture of spices) with nutmeg.
According to organoleptic parameters of two types of gingerbread from wheat and sesame flour, the latter were less porous, but had a pleasant rich taste of sesame and nutmeg aroma. As a result, the identified shortcomings do not have a significant impact on the overall quality of gluten-free products.
The technological scheme of preparation of "Sesame" gingerbreads with the use of sesame flour and nutmeg has been developed.
The chemical composition, mineral content and energy value of control and developed gingerbreads were calculated. The latter had better nutritional and biological value.
Conclusion. The technology of gingerbread dough and gingerbreads with the use of sesame flour and nutmeg has been developed, which improves the organoleptic and physicochemical parameters of the new "Sesame" gingerbreads, makes their taste more expressive and enriches them with useful microelements.
By replacing wheat flour with sesame, the finished products do not contain gluten and can be recommended to certain categories of consumers who suffer from diseases associated with wheat protein intolerance and allergy to it.
Keywords: wheat flour, sesame flour, nutmeg, gluten, celiac disease.
Medvedieva A., Antonyuk I., Grabovska O. Technology of gluten-free gingerbreads fromsesame flour. International scientific-practical journal "Commodities and markets". 2021. N 2. P.85-93.
| UDC 664.682 | DOI: https://doi.org/10.31617/tr.knute.2021(38)08 | |
|
Anzhelika MEDVEDIEVA E-mail: Ця електронна адреса захищена від спам-ботів. вам потрібно увімкнути JavaScript, щоб побачити її. ORCID: 0000-0002-7991-9161 |
Candidate of Technical Sciences, Associate professor, Associate professor at the Department of Technologies and Organization of Restaurant Business of Kyiv National University of Trade and Economics 19, Kyoto str., Kyiv, 02156, Ukraine |
|
|
Iryna ANTONYUK E-mail: Ця електронна адреса захищена від спам-ботів. вам потрібно увімкнути JavaScript, щоб побачити її. ORCID: 0000-0003-4629-3403 |
Candidate of Technical Sciences, Associate professor, Associate professor at the Department of Technologies and Organization of Restaurant Business of Kyiv National University of Trade and Economics 19, Kyoto str., Kyiv, 02156, Ukraine |
|
|
Olena GRABOVSKA E-mail: Ця електронна адреса захищена від спам-ботів. вам потрібно увімкнути JavaScript, щоб побачити її. ORCID: 0000-0001-6462-3790 |
Doctor of Technical Sciences, Professor, Professor at the Department of Technologies and Organization of Restaurant Business of Kyiv National University of Trade and Economics 19, Kyoto str., Kyiv, 02156, Ukraine |
TECHNOLOGY OF GLUTEN-FREE GINGERBREADS FROMSESAME FLOUR
Background. Flour confectionery in Ukraine is in high demand, it’s made gluten-free mainly using corn and rice flour, rarely buckwheat. In our opinion, an interesting alternative to these types of flour will be to use sesame flour in the recipe and technology of gingerbread products, due to its convenience and unique taste.We have not found any research on the use of sesame flour in the technologies of gingerbread flour confectionery in available sources.
The aim of this research is to scientifically substantiate and develop the technology of gluten-free gingerbread with a complete replacement of wheat with sesame flour.
Materials and methods. The object of research is the technology of gingerbread using gluten-free finely ground sesame flour. As a control sample, high-grade wheat flour was used for the preparation of children’s gingerbread by custard.
The quality of gingerbread is determined according to DSTU 4187:2003 (State Standards of Ukraine). Organoleptic evaluation of the samples was performed on a 5-point scale.
The calculation of nutritional value (proteins, lipids, carbohydrates, dietary fiber), and the content of minerals is carried out according to the tables of chemical composition.
Results. With the help of test doughs, it was found that in the recipe of children’s gingerbread it is possible to completely replace wheat flour with sesame and "dry perfume" (a mixture of spices) with nutmeg.
According to organoleptic parameters of two types of gingerbread from wheat and sesame flour, the latter were less porous, but had a pleasant rich taste of sesame and nutmeg aroma. As a result, the identified shortcomings do not have a significant impact on the overall quality of gluten-free products.
The technological scheme of preparation of "Sesame" gingerbreads with the use of sesame flour and nutmeg has been developed.
The chemical composition, mineral content and energy value of control and developed gingerbreads were calculated. The latter had better nutritional and biological value.
Conclusion. The technology of gingerbread dough and gingerbreads with the use of sesame flour and nutmeg has been developed, which improves the organoleptic and physicochemical parameters of the new "Sesame" gingerbreads, makes their taste more expressive and enriches them with useful microelements.
By replacing wheat flour with sesame, the finished products do not contain gluten and can be recommended to certain categories of consumers who suffer from diseases associated with wheat protein intolerance and allergy to it.
Keywords: wheat flour, sesame flour, nutmeg, gluten, celiac disease.
REFERENCES
- Judina, T., Romanenko, R., & Bezruchenko, O. (2020). Pidvyshhennja tehnologichnogo potencialu agljutenovoi’ boroshnjanoi’ syrovyny [Increasing the technological potential of gluten-free flour raw materials]. Mizhnarodnyj naukovo-praktychnyj zhurnal "Tovary i rynky" – International Scientific and Practical Journal "Commodities and Markets", 4 (36), 93-103.DOI: 10.31617/tr.knute.2020(36)09 [in Ukrainian].
- Rossi, M. (2021). Biotechnological Strategies for the Treatment of Gluten Intolerance. USA: Academic Press [in English].
- Mullin, G., & Limketkai, B. (2021). Nutritional Management of Gastrointestinal Diseases An Issue of Gastroenterology Clinics of North America. (Vol. 50-1), (pp. 240). USA: Elsevier [in English].
- Watson, R., & Preedy, V. (2019). Dietary Interventions in Gastrointestinal Diseases. USA: Academic Press [in English].
- Dorohovych, V. V., & Lazorenko, N. P. (2013). Bezgljutenovi boroshnjani kondyters’ki vyroby [Gluten-free flour confectionery]. Obladnannja ta tehnologii’ harchovyh vyrobnyctv – Equipment and technologies of food production, 30, 341-347 [in Ukrainian].
- Cervini, M., Frustace, A., Garrido, G., Rocchetti, G., & Giuberti, G. (2021). Nutritional, physical and sensory characteristics of gluten-free biscuits incorporated with a novel resistant starch ingredient. Heliyon. DOI: 10.1016/ j.heliyon.2021.e06562 [in English].
- Xu, Jingwen, Zhang, Yiqin, Wang, Weiqun, & Li, Yonghui. (2020). Advanced properties of gluten-free cookies, cakes, and crackers: A review. Trends in Food Science & Technology. DOI: 10.1016/J.TIFS.2020.07.017 [in English].
- Das, Amit Baran, & Bhattacharya, Suvendu. (2018). Characterization of the batter and gluten-free cake from extruded red rice flour. Elsevier. DOI: 10.1016/ J.LWT.2018.12.026 [in English].
- Drobot, V. I., & Gryshhenko, A. M. (2013). Tehnologichni aspekty vykorystannja boroshna krup’janyh kul’tur u tehnologii’ bezgljutenovogo hliba [Technological aspects of the use of cereal flour in the technology of gluten-free bread]. Obladnannja ta tehnologii’ harchovyh vyrobnyctv – Equipment and technologies of food productions. (Issue 30), (pp. 52-58) [in Ukrainian].
- Langley, A. (2017). The little book of spicetips. Bloomsbury [in English].
- Vyroby kondyters’ki prjanykovi. Zagal’ni tehnichni umovy [Gingerbread confectionery. General technical conditions]. (2004). DSTU4187:2003. Kyi’v: Derzhspozhyvstandart Ukrai’ny [in Ukrainian].
- Vasylechko, V. O., Lomnyc’ka, Ja. F., Skorobogatyj, Ja. P., & Buzhans’ka, M. V. (2020). Harchova himija: analiz ta himichnyj sklad harchovyh produktiv [Food chemistry: analysis and chemical composition of food products]. L’viv: Vydavnyctvo L’vivs’kogo torgovel’no-ekonomichnogo universytetu [in Ukrainian].
- Sydorenko, O., & Shevchenko, P. (2020). Funkcional’ni dobavky dlja vodno-zhyrovyh emul’sijnyh produktiv [Functional additives for water-fat emulsion products]. Challenges in science of nowadays. Scientific collection "Interconf", 3 (36), 1322-1324 [in Ukrainian].
- Pavlov, O. V. (2018). Zbirnyk receptur boroshnjanyh kondyters’kyh i zdobnyh bulochnyh vyrobiv [Collection of recipes for flour confectionery and bakery products]. Kyi’v: ProfKnyga [in Ukrainian].