GLUTEN-FREE BREAD WITH USE UNCONVENTIONAL RAW MATERIALS
The article gives evidence that the most promising raw materials to create products that do not contain gluten ingredients are of vegetable origin, including dietary supplements and polyfunctional derived from secondary raw materials and containing a wide range of nutrients. Found that buckwheat flour has a higher nutritional value than wheat for the content of vitamins and micronutrients, and has reduced glikokimicheskim index. The raw material for the production of gluten-free breads proposed to use a mixture of buckwheat flour and powder from grape seeds. To determine the feasibility of preparing dough for breads wafer using buckwheat flour and powder from grape seeds was determined the effect of the mixture on the structure of the test. The initial strength of the structure, or structural viscosity, dough loaves wafer depends on the concentration of solids in the aqueous suspension. Using the methods of mathematical statistics set the optimization of the preparation conditions and test for gluten-free wafer loaves. Studies have shown that the quality of gluten-free breads wafer derived from buckwheat flour and grape seed, as the traditional waffle loaves prepared with wheat flour. these products are not inferior to traditional waffle loaves prepared with wheat flour.