27.03.2024, 12:52
Russian scientists have patented a method for the production of gluten-free cupcake
Source: OREANDA-NEWS
OREANDA-NEWS Scientists from Buryatia have developed and patented a technology for the production of gluten-free cupcake, the East Siberian State University of Technology and Management (VSGUTU) reported.
"VSGUT scientists have developed and patented a method for the production of gluten-free cupcake," the university's website says.
According to Professor Anna Zolotareva, head of the Department of "Technology of products from vegetable raw materials" at VSGUT, the product uses a mixture of gluten-free flaxseed and rice flour, which enrich the product with nutrients.
It is noted that the absence of gluten leads to a decrease in baking characteristics. Scientists solved this problem by adding sea buckthorn meal. So, in the test, a semblance of a three-dimensional structure is created that simulates a gluten grid. This contributes to better water binding and gives the dough viscoelastic properties. Due to the presence of fat-soluble vitamins, minerals and dietary fibers, the finished product is additionally enriched with biologically active substances, which are rich in sea buckthorn meal, Zolotareva clarifies.
The university also informs that the invention opens up new prospects in the production of gluten-free confectionery and allows you to create a high-quality product that will be available to consumers with different food preferences and restrictions.
"VSGUT scientists have developed and patented a method for the production of gluten-free cupcake," the university's website says.
According to Professor Anna Zolotareva, head of the Department of "Technology of products from vegetable raw materials" at VSGUT, the product uses a mixture of gluten-free flaxseed and rice flour, which enrich the product with nutrients.
It is noted that the absence of gluten leads to a decrease in baking characteristics. Scientists solved this problem by adding sea buckthorn meal. So, in the test, a semblance of a three-dimensional structure is created that simulates a gluten grid. This contributes to better water binding and gives the dough viscoelastic properties. Due to the presence of fat-soluble vitamins, minerals and dietary fibers, the finished product is additionally enriched with biologically active substances, which are rich in sea buckthorn meal, Zolotareva clarifies.
The university also informs that the invention opens up new prospects in the production of gluten-free confectionery and allows you to create a high-quality product that will be available to consumers with different food preferences and restrictions.
Комментарии