Technology of gluten-free pastries using sorghum flour

[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.

[效力级别] 生态环境科学