atuВестник Алматинского технологического университетаThe Journal of Almaty Technological University2304-568X2710-0839АО "АТУ"10.48184/2304-568X-2024-3-5-13atu-1709Research ArticleТЕХНОЛОГИЯ ПИЩЕВОЙ И ПЕРЕРАБАТЫВАЮЩЕЙ ПРОМЫШЛЕННОСТИFOOD AND PROCESSING INDUSTRY TECHNOLOGYСовершенствование технологии изготовления безглютеновых хлебобулочных изделий на основе комбинированной мукиImproving the technology of creating gluten-free bakery products based on compound flourshttps://orcid.org/0000-0003-3728-0280УтароваН. Б.UtarovaN. B.

010000, г. Астана, пр., Победы, 62

010000, Astana, Zhenis Avenue, 62

nazkon88@mail.ruhttps://orcid.org/0000-0002-3111-5316НуртаеваА. Б.NurtaevaA. B.

010000, г. Астана, пр., Победы, 62

010000, Astana, Zhenis Avenue, 62

https://orcid.org/0000-0002-1190-2195КакимовМ. М.KakimovM. M.

010000, г. Астана, пр., Победы, 62

010000, Astana, Zhenis Avenue, 62

https://orcid.org/0000-0003-4758-7059АкшораеваГ. Д.AkshoraevaG. D.

010000, г. Астана, пр., Победы, 62

010000, Astana, Zhenis Avenue, 62

https://orcid.org/0000-0003-3278-3911ИскаковБ. М.IskakovB. M.

010000, г. Астана, пр., Победы, 62

010000, Astana, Zhenis Avenue, 62

НАО «Казахский агротехнический исследовательский университет имени С.Сейфуллина»Казахстан«Kazakh Agrotechnical Research University named after S. Seifullin» NJSCKazakhstan2024180920241453513Copyright © Утарова Н.Б., Нуртаева А.Б., Какимов М.М., Акшораева Г.Д., Искаков Б.М., 20242024Утарова Н.Б., Нуртаева А.Б., Какимов М.М., Акшораева Г.Д., Искаков Б.М.Utarova N.B., Nurtaeva A.B., Kakimov M.M., Akshoraeva G.D., Iskakov B.M.This work is licensed under a Creative Commons Attribution 4.0 License.https://www.vestnik-atu.kz/jour/article/view/1709

Статья направлена на изучение качественных показателей композитной муки из различных зерновых культур с цель совершенствования технологии безглютеновой хлебобулочной продукции и создание рецептуры безглютенового хлеба. Для этой цели было предложено несколько альтернативных вариантов. Были продемонстрированы способы получения готового продукта с использованием композитной муки из различных злаков, не содержащей или имеющей очень низкое содержание глютена, а также с использованием различных технологических приемов. Исследование посвящено вопросу питания пациентов с непереносимостью глютена, расширению и разработке ассортимента хлебобулочных изделий из рисовой, гречневой, кукурузной муки с целью повышения адекватности лечения, улучшения качества жизни больных и членов их семей. Производство и потребление таких продуктов – при выборе наиболее подходящего ассортимента для данной категории больных считается важным. С этой целью использовались зерновые культуры, выращенные в Казахстане – рис, гречка, кукуруза, из которых производилась мука. Кроме того, в рамках исследования был проведен обзор процентного содержания веществ, необходимых человеку, а также определены физико-химические показателеи кукурузной, гречневой и рисовой муки для больных целиакией. Эти данные использовались в дальнейших исследованиях при разработке технологии различных видов безглютеновых хлебных изделий с использованием композитной муки. В процессе приготовления хлеба было исследовано 4 образца. При определении содержания аминокислот в готовых хлебобулочных изделиях использовалась система капиллярного электрофореза «Капель-105». Исследования проводились по методологии М-104-038-2009. Были изучены общие закономерности изменения пищевой ценности нового безглютенового продукта, а также изготовлены экспериментальные образцы хлеба. В результате было установлено, что проба № 3 соответствует требованиям к безглютеновому хлебу. Цвет образца был однородным, цвет поверхности - коричневым. Образец получился мягким, пористым, панировочные сухари были эластичными, без посторонних запахов и гармонично сочетались со вкусом хлеба без глютена.

The article provides for the development of a gluten-free bread recipe, studying the quality indicators of composite flours from various cereals in order to update and improve the technology of gluten-free bakery products. Several alternatives have been proposed for this purpose. They demonstrated methods for obtaining the finished product using the composite addition of flour from various cereals that do not contain or have a very low gluten content, as well as using various technological treatments. It is devoted to the nutrition of patients with gluten intolerance, expansion and development of the range of bakery products from rice, buckwheat, corn flour in order to increase the adequacy of treatment, improve the quality of life of the patient and family. Production and consumption of such products - when choosing the most suitable assortment for this category of patients, it is considered important to germinate special types of necessary bread from them. For this purpose, grain crops grown in Kazakhstan were obtained -rice, buckwheat, corn flour. In addition, the studies reviewed the usefulness for the human body of the percentages of the necessary substances in the physico-chemical composition of buckwheat, corn and rice flour for patients with celiac disease. This information is also used in further research to develop special gluten-free bakery products with composite flour. In the process of making bread, 4 samples were taken. When determining the amino acid content in finished gluten-free bakery products, the capillary electrophoresis system "Kapel-105" was used. M-04-38-2009 investigated using methodology. The general patterns of changes in the nutritional value of the new gluten-free product were studied, as well as experimental baking works were carried out. Baking works were carried out experimentally, as a result of which it was found that sample No. 3 meets the requirements for gluten-free bread. The resulting samples are uniform in color, the surface color is brown, the softness of the bread is elastic, soft, porous, without foreign odors and the taste harmoniously matches the gluten[1]free bread product.

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The authors declare that there are no conflicts of interest present.