OPTIMIZATION OF THE COMPOSITION OF A COMPOSITE MIXTURE BASED ON GLUTEN-FREE RAW MATERIALS

Abstract

Modeling of formulations of composite mixtures with a given chemical composition, functional and technological properties for the production of bakery, flour confectionery products for functional and specialized purposes is an actual scientific and applied direction. The results of the study of the possibility of applying the methods of mathematical modeling of the recipe composition of the enriched composite gluten-free mixture of low energy value based on gluten-free grain raw materials are presented. On the basis of computer modeling, an optimal formulation of a composite gluten-free mixture of low energy value with the use of buckwheat, rice cornflour and hawthorn powder has been obtained. The mixture is enriched with essential polyunsaturated fatty acids, dietary fiber, vitamins and minerals. The use of computer modeling of the formulations of composite mixtures will contribute to the creation of food products characterized by a balanced composition of nutrients and enriched with functional food ingredients. The results of mathematical design of a composite mixture based on gluten-free raw materials for further use in the production of flour products for persons with celiac disease are presented. An optimized recipe composition of a composite mixture using buckwheat, rice, cornflour and hawthorn powder is proposed.