RATIONALE FOR CHICKPEA PROCESSING PARAMETERS FOR THE PRODUCTION OF GLUTEN-FREE FLOUR

Abstract

Despite the fact that today there is a great demand for gluten-free products and their wide selection, it is a problem for the baking industry to produce such a product of appropriate quality, since gluten plays an important role in the production of baked goods, cookies, cakes, pastries and, of course, bread. Most people with gluten intolerance or celiac disease associate gluten with wheat and wheat flour, but the adjacent prolamins are also found in barley, rye, oats, and triticale, a wheat hybrid. The organoleptic properties that gluten provides are key. There is a hypothesis that a huge amount of information about the possible dangers of gluten was specifically promoted through the media to promote new products without it.

Gluten bread is extremely harmful for people with celiac disease, which is why a scientific paper is dedicated to researching Chickeat flour.

Despite the prevalence of the celiac disease among the child population 1:262 [1, 2], this issue is not given due attention in Kazakhstan. Imported gluten-free products of unknown quality offered on the Kazakhstan market are sold at inflated prices [1-6].

Analysis of the studied indicators of leguminous crops revealed that legumes are characterized by a high content of protein, fat, and minerals [3–5].

Numerous studies are being conducted on the heat treatment of grain crops to increase their nutritional value. However, studies on the ultra-high-frequency processing of leguminous crops of Kazakhstan selection are not numerous yet. In this regard, it is advisable to investigate the issue of ultra-high-frequency processing of raw materials that could make it possible to obtain high-quality products, stabilize the output of the finished product, and increase its shelf life. At the same time, it is important to define the optimal modes of ultra-high-frequency processing of raw materials in order to study the influence of treatment time on the quality indicators of the protein fraction, as well as the nutritional and biological value of the chickpea variety Miras 07.

Results of studying the effect of ultra-high-frequency processing on the nutritional and biological value of chickpea flour.