The study on gluten-free pasta made from amaranth, buckwheat and sorghum flour

Abstract

There is a huge number of people in our country who suffer from celiac disease. Nowadays this problem is a very serious one not just for Republic of Moldova and also for all continents and countries. This disease is one of the most common chronic digestive ailments. The existence of people affected by this disease implies the presence of gluten-free products on the consumer market. Wheat flour products are prohibited in this diet. They have to be replaced with products made from non bread flours, obtained from cereals whose proteins do not contain gluten. The purpose of the study: the development of recipes for noodles from non bread flour. The research object - the technology of obtaining noodles from non bread flour and with various supplements. The research methods are: sensory, laboratory, technological and counting. As a result of the scientific research carried out, it was proven that the following sorts of buckwheat flour can be used in the technology of manufacturing gluten-free noodles (buckwheat flour without addition and with addition of flaxseed flour, tomato paste and chopped spinach). To make noodles from sorghum flour, a thickener, starch or other flour addition is required. The other sort of flour we used to make pasta was amaranth flour. As a result this flour without addition and with addition of flax seed flour or tomato paste was accepted for consumption. The samples with the addition of spinach and beetroot turned out to be sticky and had a poor appearance. The noodles resulting from the research do not contain gluten and can be intended for people with gluten intolerance. CZU: 620.2:664.694(478). JEL: L66, L81, M31, O32. DOI: https://doi.org/10.53486/icspm2023.37