Scientific substantiation of technological approaches to the development of carbohydrate-balanced bakery products based on Kazakhstan's cereal raw materials

This article presents the results of the scientific substantiation of technological approaches to the development of carbohydrate-balanced bakery products based on cereal raw materials cultivated in Kazakhstan. A comparative analysis of the chemical composition of wheat, corn, barley, and buckwheat was conducted, and the prospects for applying extrusion and biotechnological modification of cereal raw materials, as well as functional ingredients for regulating the carbohydrate profile of bakery products, were investigated. The results demonstrated that the wheat variety “Aina” is characterized by a high test weight (812 g/L), starch content of 49.2%, and protein content of 13.2%. The corn variety “Monsanto” exhibited an elevated starch content of 72.8%, while the barley variety “Karabalykskaya 150” contained 61.0% starch and 14.6% protein. Buckwheat was found to contain 68.0% starch and 12.5% protein. The observed differences in the chemical and carbohydrate composition of the studied crops justify the possibility of combining them in the future development of bakery products with a controlled carbohydrate profile. The analysis of scientific literature revealed that extrusion processes contribute to modifications in starch structure, an increase in the content of soluble dietary fiber, and the formation of slowly digestible carbohydrate fractions. Biotechnological modification, including fermentation and the controlled action of enzyme systems, was shown to ensure regulated carbohydrate hydrolysis without excessive accumulation of simple sugars. Furthermore, the use of pectin and dietary fibers was found to reduce the rate of enzymatic starch hydrolysis and promote a more favorable glycemic response. Based on an analysis of contemporary international research, it was established that the utilization of cereal raw materials rich in functional carbohydrates, together with the application of extrusion technology, hydrocolloids, and biotechnological modification, represents one of the most promising approaches for the development of functional bakery products with a carbohydrate-balanced composition.

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