Development criteria for gluten-free foods

• Published in: IOP conference series. Earth and environmental science Vol. 723; no. 3; p. 32067
• Main Authors: Ushakova, Yu V, Rysmukhambetova, G E, Ziruk, I V, Belova, M V, Sadygova, M K
• Format: Journal Article
• Language: English
• Published: Bristol IOP Publishing 01.03.2021
• Subjects: Bakery products; Beverages; Buckwheat; Confectionery; Cookies; Corn; Cornflour; Diet; Flax; Flour; Food; Garnets; Gluten; Milk; Pasta; Plant-based beverages; Rice; Vegetables
• ISSN: 1755-1307; 1755-1315
• DOI: 10.1088/1755-1315/723/3/032067

Abstract The paper presents marketing research of the gluten-free food market in the Saratov region. As a result of the data obtained, it has been established that gluten-free foods are mainly supplied by foreign brands such as “Dr. Korner “(Germany)” and Dr. Schar” (Italy), supplying the market with a wide range of flour confectionery, pasta and bakery products. The market of domestic producers is mainly represented by LLC “Garnets” (RF) and LLC “Dietika” (RF). The work investigated the quantitative content of gluten in several developed dietary cereal culinary and flour confectionery products, namely: a casserole made from rice groats with almond milk and corn flour, a casserole made from rice groats with almond milk and flax flour, buckwheat pudding with goat milk and rice flour, cookies made from a mixture of flax and corn flour, gluten-free cake with added flax and rice flour, gluten-free cake with added corn and pumpkin flour, and gluten-free cake with added corn and rice flour. The fractional composition of the types of flour and its mixtures used in the developed products was calculated and the gluten level therein as experimentally confirmed (less than 20 mg/kg).