Technology of gluten-free pastries using sorghum flour

International Scientific Conference «AGRITECH-2019: Agribusiness, Environmental Engineering and Biotechnologies»

农业科学;生态环境科学;生物科学

Temnikova, Olga^1 ; Ruzyanova, Anna^1

Food Production Technology Department, Samara State Technical University, 244 Molodogvardeyskaya street, Samara

443100, Russia^1

关键词: Gluten-free;    Gluten-free foods;    Non-traditional;    Organoleptic properties;    Physical chemical property;    Sorghum flour;   

Others  :  https://iopscience.iop.org/article/10.1088/1755-1315/315/5/052022/pdf
DOI  :  10.1088/1755-1315/315/5/052022

来源: IOP

【 摘 要 】

The purpose of this research is to create a new way of making gluten-free foods. Gluten-free cereals acreages in Russia were analyzed. It was revealed that gluten-free cereals have much less acreages than wheat one which is why gluten-free food production in Russia is so poorly developed. It is suggested to use sorghum flour as gluten-free non-traditional raw material. Physical-chemical properties of sorghum flour were determined. Gluten-free biscuit, custard and chocolate cream were obtained. Determination of obtained products organoleptic properties was conducted by potential gluten intolerant customers.