Improving recipes for gluten-free bread on buckwheat sourdough
DOI: 10.17586/1606-4313-2025-24-1-58-66
UDC 552.163
Igonina Elizaveta D., Chernova A.V.
Keywords: oat flour, green buckwheat flour, gluten-free flour, sourdough, recipe, sourdough bread, gluten-free products.
UDC 552.163
Improving recipes for gluten-free bread on buckwheat sourdough
For citation: Igonina E.D., Chernova A.V. Improving recipes for gluten-free bread on buckwheat sourdough. Journal of International Academy of Refrigeration. 2025. No 1. p. 58-66. DOI: 10.17586/1606-4313-2025-24-1-58-66.
Abstract
In recent years, interest in gluten-free products has been growing in all developed countries. Initially, interest in gluten-free products arose form the products helping solve a specific medical problem - prolamin (gluten) intolerance, but over time, gluten-free products began to be perceived as healthier and weight-loss friendly. A study by Mintel showed that the majority of consumers are people who are more concerned about their health. However, the importance of maintaining proper nutrition for a group of people susceptible to celiac disease is fundamental throughout their lives. The article presents bread recipes based on gluten-free flour mixtures. The recommended recipe includes green buckwheat flour, rice flour, potato starch, psyllium, rice, and buckwheat sourdough. The use of the selected raw materials is justified in order to improve the quality of both the product itself and its impact on the health of the consumer. The technology of gluten-free bread on rice sourdough was studied. As a result of the research, the recipe ratio of components for gluten-free bread on buckwheat sourdough was recommended: using a mixture of oat and buckwheat flour, water and dough in a ratio of 1.8:3:1, respectively. To eliminate the bitterness of the bread sample, it is recommended to add sugar in the amount of 7,0±0,5%. Based on the results of the quality indicators of the obtained bread samples, the leavening mode was selected at a temperature of 27 °C for 5,0±0,1 hours. The final acidity of the leaven is 10±1 °С. Bread production modes were developed: the dough fermentation temperature is 27±1 °C, the fermentation duration is 5 hours. Baking mode: temperature 180±5 °C, duration 7±1 minutes with steam, and 25±3 minutes without steam. These improvements allowed to eliminate defects associated with uneven porosity of bread, crust separation and sour taste as well as to obtain a product with the most attractive properties for the consumer. The physicochemical studies of baked bread for moisture and acidity confirmed the compliance of the samples with GOST R 58233-2018.
Abstract
In recent years, interest in gluten-free products has been growing in all developed countries. Initially, interest in gluten-free products arose form the products helping solve a specific medical problem - prolamin (gluten) intolerance, but over time, gluten-free products began to be perceived as healthier and weight-loss friendly. A study by Mintel showed that the majority of consumers are people who are more concerned about their health. However, the importance of maintaining proper nutrition for a group of people susceptible to celiac disease is fundamental throughout their lives. The article presents bread recipes based on gluten-free flour mixtures. The recommended recipe includes green buckwheat flour, rice flour, potato starch, psyllium, rice, and buckwheat sourdough. The use of the selected raw materials is justified in order to improve the quality of both the product itself and its impact on the health of the consumer. The technology of gluten-free bread on rice sourdough was studied. As a result of the research, the recipe ratio of components for gluten-free bread on buckwheat sourdough was recommended: using a mixture of oat and buckwheat flour, water and dough in a ratio of 1.8:3:1, respectively. To eliminate the bitterness of the bread sample, it is recommended to add sugar in the amount of 7,0±0,5%. Based on the results of the quality indicators of the obtained bread samples, the leavening mode was selected at a temperature of 27 °C for 5,0±0,1 hours. The final acidity of the leaven is 10±1 °С. Bread production modes were developed: the dough fermentation temperature is 27±1 °C, the fermentation duration is 5 hours. Baking mode: temperature 180±5 °C, duration 7±1 minutes with steam, and 25±3 minutes without steam. These improvements allowed to eliminate defects associated with uneven porosity of bread, crust separation and sour taste as well as to obtain a product with the most attractive properties for the consumer. The physicochemical studies of baked bread for moisture and acidity confirmed the compliance of the samples with GOST R 58233-2018.
Keywords: oat flour, green buckwheat flour, gluten-free flour, sourdough, recipe, sourdough bread, gluten-free products.
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