Technological parameters for the production of gluten-free biscuits

Technological parameters for the production of gluten-free biscuits have been developed. wheat flour containing gluten has been replaced with gluten-free oat and corn flour. Also, eggs or melange traditionally used for biscuits were replaced with chickpea flour soaked in mineral carbonated water. This substitution of ingredients influenced the production technology. Soaking of chickpea flour in mineral carbonated water was carried out at room temperature in the open air for 15 minutes. This allows the vegetable protein contained in chickpea flour to bind with water to give a viscous texture. In contrast to the classical production technology, the developed one: excludes the whipping operation; baking biscuit semi-finished product is carried out in two stages. At the first stage, baking was carried out at a temperature of 180 C in a closed tin for 10 minutes so that the moisture does not evaporate and it does not dry out. And then, at the same temperature, the biscuit was baked for 15 minutes in an open tin to evaporate excess moisture. The addition of oatmeal, corn and chickpea flour can expand the diet of patients with symptoms of gluten intolerance. The penetration of gluten into the body becomes the cause of a disruption in the absorption of nutrients (macro- and micro elements, vitamins), and a deterioration in the general condition of a person. As a result, the work of the gastrointestinal tract is disrupted. Improvement of technologies for the production of gluten-free products based on introduced ingredients expands the range of gluten-free food products of domestic production and allows them to be made available to a wide range of consumers. The problem of producing gluten-free products remains a high priority for producers and consumers.