The object of this study was gluten-free flour confectionery. In order to improve the structure of the assortment and create products for specialized purposes, the hypothesis was tested that ultra-high-frequency processing can help reduce the microbiological contamination of raw materials and improve the organoleptic characteristics of finished products. For this purpose, recipes for gluten-free flour confectionery products were developed, making it possible to obtain the best values of the specific volume of finished products – custard semi-finished products and gluten-free cupcake. Based on the implementation of second-order rotatable plans, regression models were built, and the resulting response surfaces were transformed to the canonical form. Based on this, it was established that the rational ratios of the components of the cupcake in the formulation are: 80 % flour from ultra-high-frequency processed chickpea flour, 15 % rice, and 5 % amaranth flour. The ratio of components of the custard semi-finished product from ultra-high-frequency processed chickpea flour and corn flour was approximately 50:50 %. Prototypes of gluten-free flour confectionery products were produced, and the main quality indicators were determined. It was found that when flour from ultra-high-frequency processed chickpeas was introduced into the recipe of a cupcake from rice and amaranth flour, the amount of limiting amino acid lysine increased by 1.08 times compared to unprocessed chickpea flour. In the custard semi-finished product, the amount of the limiting amino acid arginine increased by 1.97 times compared to unprocessed chickpea flour. In general, the biological value of enriched cupcake and custard semi-finished product on average exceeds the control sample by 1.5 times. In terms of safety, the developed gluten-free flour confectionery products meet the requirements of regulatory documentation.

This paper describes the materials and results of studying the properties of such a leguminous crop as the chickpea variety Miras 07 of Kazakhstan selection in order to obtain gluten-free flour and further process it to produce confectionery products. The research involved the ultra-high-frequency (UHF) treatment of chickpea grain to improve quality indicators and reduce anti-alimentary factors. A change in the protein fraction of chickpeas was determined under exposure to ultra-high-frequency processing. The study has proven the effectiveness of ultra-high-frequency treatment of chickpea for 180 seconds. Based on chemical analysis, it was found that the exposure to ultra-high-frequency treatment fully preserved the vitamin and mineral complex, compared with untreated chickpeas. When chickpea grain is heated for 180 seconds, up to 20 % of the starch contained in the grain passes into dextrin, which is easily absorbed by humans while the toxic substances are destroyed. The change in the protein fraction of chickpeas during ultra-high-frequency processing was determined. With ultra-high-frequency treatment of chickpea flour at 180 seconds of exposure, the protein fraction content remains unchanged at 79.8 %. The result based on the IR spectrum data indicates that ultra-high-frequency processing did not affect the protein-amino acid composition of the examined Miras 07 chickpea variety. The current study has confirmed the effectiveness of ultra-high-frequency chickpea treatment, which leads to the intensification of biochemical processes in the processed product due to the resonant absorption of energy by protein molecules and polysaccharides. Under the influence of ultra-high-frequency treatment, there is a decrease in the microbiological contamination of raw materials while the organoleptic indicators improve. According to the microbiological indicators of chickpea flour, the content of microorganisms was 1×103 CFU/g, which meets the requirements for sanitary and hygienic safety

В статье приведены данные о получении безглютеновых сухих смесей. В начале выбраны безглютеновые культуры зерна кукурузы и риса районированные по климатическим условиям нашей страны. Все подобранные культуры были проверены на наличие глютена с помощью иммунно-ферментативного анализатора Rider Multiscan FC. На основания определения термодинамических параметров плавления согласно, выбран оптимальный режим экструдировании для рисовой и просяной муки. Экструдирование проводили на техническом двухшнековом экструдере, марки DS32-II – Double- screw testing extruder. Изучена морфология экструдированной кукурузной и рисовой муки, и по микрофотографиям выявлена, что экструзия разрушает их гранулированную структуру и создает связь между крахмалом и свободными липидами в сырье. Разработаны соотношения сухих смесей для получения безглютеновых кондитерских изделий на основе математического моделирования. На основе изучения качественных характеристик отработаны соотношения различных видов муки в составе смесей для кексов (рисовая мука - Х1-24,25%, кукурузная мука - Х2-59,5%, экструзионная мука Х3-16,25%) В результате изучения содержания глютена в сухих смесях из зерновых культур и полученных кондитерских изделиях, выявлено, что глютен не превышает 20 мг/кг. В ходе экспериментов изучена энергетическая ценность безглютеновых кексов (1704/407 кДж/ккал).