This research aims to enhance the nutritional value of gluten-free bread by incorporating a diverse range of components, including additives with beneficial effects on human health, e.g., dietary fibers. The research was focused on improving the texture, taste, and nutritional content of gluten-free products by creating new recipes and including novel biological additives. The goal was to develop gluten-free bread with less than 3 ppm gluten content that can be eaten by people suffering from gluten sensitivity. The physical and chemical properties of gluten-free rice, corn, green buckwheat, chickpea, amaranth, and plantain flours were examined to understand their unique characteristics and the possibility of their mixing combination to achieve the desired results. Initially, nine recipes were prepared, and in survey research, four baking recipes were selected and tested. The composition of amino acids in the prepared gluten-free bread was determined. The variant made of corn, green buckwheat flour with plantain was found to be top-rated. Changes in the nutritional content of the new product were analyzed, and general regulations and nutritional values were identified. Experimental baking processes were carried out, leading to the successful formulation of gluten-free bread containing corn, green buckwheat, and plantain flour in a ratio of 40:40:20, meeting gluten-free requirements and demonstrating improved nutritional properties, as well as consumption properties, confirmed by surveys conducted on a group of consumers.

Since gluten-free dough lacks structuring gluten, it should be replaced by hydrocolloids or other water-binding compounds, such as guar gum, xanthan or hydroxypropylmethylcellulose. Typically, gluten-free bread recipes contain higher amounts of starch and are processed with more water compared to wheat and rye doughs, resulting in a liquid dough consistency. As a consequence, the overall nutritional value of these breads is not well balanced. They are rich in carbohydrates and lack dietary fiber. Zein is a unique substitute for gluten in a gluten-free system because of its viscoelastic properties similar to gluten. Corn grain prolamin, zein, has shown some promise in behaving like wheat gluten because it can form a viscoelastic protein network when the protein is held and mixed at 35°C or more, which is above its glass transition temperature (Tg). Zein (corn prolamine) can exhibit viscoelastic functionality similar to gluten in aqueous dough systems when heated above its glass transition temperature (Tg). These zein-based doughs exhibit a fibrous network that also exhibits characteristics similar to those of gluten-based doughs. However, such zein-based doughs have limited gas-holding capacity and are significantly more stretchable than gluten-based doughs. In this paper, we investigate the rheological properties of zein-based dough and its quality parameters.

The article presents the main properties and characteristics of amaranth, flax, rice, buckwheat flour, as well as the results of obtaining gluten-free bread based on combined flour. The physicochemical properties of the combined flour have been determined and the formulation of gluten-free bakery products has been developed. The technology of gluten-free bakery products based on combined flour has been improved. The general patterns of changes in the nutritional value of a new product have been studied. Feeding patients with gluten intolerance, improving the adequacy of treatment, improving the quality of life of the patient and his family. The article is devoted to the expansion of the range and development of bakery products. Studies have confirmed the absence of toxicity of amaranth for patients with celiac disease, as well as a review of the physico-chemical parameters of amaranth, buckwheat, flax and rice flour, percentages of the content of substances necessary for the human body. This summary information is used in further research to develop special gluten-free bakery products with combined flour. The general patterns of changes in the nutritional value of a new product have been studied. Baking work was carried out practically. As a result, it was found that sample No. 3 meets the requirements of gluten-free bread. The color of the samples was uniform, the surface color was brown, soft, porous, breadcrumbs were elastic, odorless, and the taste harmoniously fit into gluten-free bread. Bread meets the requirements of the current regulatory documents.

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.