USE OF ALTERNATIVE RAW MATERIALS FOR THE DEVELOPMENT OF NEW GLUTEN-FREE RECIPES

Abstract

The article presents the results of theoretical and experimental research on the use of alternative raw materials to develop new gluten-free recipes based on the use of its own, annually renewable, safe plant raw materials. It is noted that recently the production of gluten-free products has become very popular in the world due to the growing number of allergic diseases caused by intolerance to certain food compounds, including gluten. It is established that the main share of gluten-free products in Ukraine is foreign products, so the issue of using alternative vegetable raw materials to replace traditional gluten-containing flour is of great importance and requires in-depth theoretical and experimental research. Therefore, the aim of the article is to develop recipes for gluten-free flour mixtures for the manufacture of gluten-free products based on the use of its own, annually renewable raw materials, which significantly saves and fills the Ukrainian market with its own available gluten- free raw materials. The article presents the results of research on the development of recipes for gluten-free mixtures that can be used for the manufacture of gluten-free products for various functional purposes. It is noted that the search for alternative raw materials requires in-depth theoretical and experimental research, as the introduction of innovative new technologies and recipes involves the replacement of gluten and the use of raw materials with sufficient micronutrients, vitamins, dietary fiber and other vital nutrients. It is established that today, manufacturers offer ready-made mixes for gluten-free baking, but they are mostly imported, and therefore have a fairly high cost. Recommendations and parameters for the preparation of gluten-free flour at home based on the use of alternative types of flour are also given. Recommendations for the use of alternative types of flour in the preparation of various bakery products are given, as well as the parameters and methods of obtaining gluten-free flour at home. The use and implementation of the developed recipes for the preparation of gluten-free mixtures will allow the use of its own, annually renewable raw materials, which will promote import substitution and fill the Ukrainian market with affordable, inexpensive, high-quality and safe functional products.