Justifying the use of gluten-free flour compositions in Belgian waffle technology
DOI: 10.17586/1606-4313-2025-24-3-66-75
UDC 641.1
Grishina Vlada Y., Anistratova O.V., Alshevskaya Marina N.
Keywords: gluten-free ingredients, flour confectionery, Belgian waffles, flour compositions, wheat flour, rice flour, corn flour, amaranth flour, nutritional value, organoleptic evaluation.
UDC 641.1
Justifying the use of gluten-free flour compositions in Belgian waffle technology
For citation: Grishina V.Y., Anistratova O.V., Alshevskaya M.N. Justifying the use of gluten-free flour compositions in Belgian waffle technology. Journal of International Academy of Refrigeration. 2025. No 3. p. 66-75. DOI: 10.17586/1606-4313-2025-24-3-66-75
Abstract
In modern conditions, an urgent task of the food industry is the development of gluten-free flour mixtures for functional purposes, whcih meet the requirements of a healthy diet and dietary intake. As part of the study, the formulation compositions of Belgian waffles based on rice, corn and amaranth flour were developed, taking into account the rationing of dietary fiber, minerals, and amino acid balance. Three flour compositions based on rice, corn, and amaranth flour were optimized using linear programming based on the criteria of maximum protein, dietary fiber, and magnesium content (55:25:20; 25:55:20; 40:40:20, respectively). The evaluation of the amino acid composition showed that all three projected gluten-free flour compositions are superior to wheat flour in terms of the balance of essential amino acids (the content of limited amino acids increases (lysine - from 56 to 69-78%, methionine – from 67% to 71-78%); excess tryptophan decreases from 176% to 136-159%. It was found that the formulation with a ratio of rice, corn, and amaranth flour of 55:25:20, respectively, has the best amino acid profile, protein class I, and surpasses the other samples in terms of fatty acid balance (0.460 at I=3 and 0.243 at I = 5) and biological efficiency coefficient (0.268). In terms of fatty acid composition, all gluten-free flour mixtures showed an increase in NLC (from 68% to 70-85%) and MNFA (from 21% to 52-56%). The PUFA score (483-574%) in all samples significantly exceeded the standard (100%). Based on the simulated mixtures, formulations for Belgian waffles have been developed. The samples of Belgian waffles with a ratio of rice, corn, and amaranth flour in the 40:40:20 formulation, respectively, had the best organoleptic assessment. The developed formulations expand the possibilities of using non-bakery types of flour and secondary raw materials of vegetable origin (carrot cake) in the technology of Belgian waffles with increased nutritional value and consumer properties.
Abstract
In modern conditions, an urgent task of the food industry is the development of gluten-free flour mixtures for functional purposes, whcih meet the requirements of a healthy diet and dietary intake. As part of the study, the formulation compositions of Belgian waffles based on rice, corn and amaranth flour were developed, taking into account the rationing of dietary fiber, minerals, and amino acid balance. Three flour compositions based on rice, corn, and amaranth flour were optimized using linear programming based on the criteria of maximum protein, dietary fiber, and magnesium content (55:25:20; 25:55:20; 40:40:20, respectively). The evaluation of the amino acid composition showed that all three projected gluten-free flour compositions are superior to wheat flour in terms of the balance of essential amino acids (the content of limited amino acids increases (lysine - from 56 to 69-78%, methionine – from 67% to 71-78%); excess tryptophan decreases from 176% to 136-159%. It was found that the formulation with a ratio of rice, corn, and amaranth flour of 55:25:20, respectively, has the best amino acid profile, protein class I, and surpasses the other samples in terms of fatty acid balance (0.460 at I=3 and 0.243 at I = 5) and biological efficiency coefficient (0.268). In terms of fatty acid composition, all gluten-free flour mixtures showed an increase in NLC (from 68% to 70-85%) and MNFA (from 21% to 52-56%). The PUFA score (483-574%) in all samples significantly exceeded the standard (100%). Based on the simulated mixtures, formulations for Belgian waffles have been developed. The samples of Belgian waffles with a ratio of rice, corn, and amaranth flour in the 40:40:20 formulation, respectively, had the best organoleptic assessment. The developed formulations expand the possibilities of using non-bakery types of flour and secondary raw materials of vegetable origin (carrot cake) in the technology of Belgian waffles with increased nutritional value and consumer properties.
Keywords: gluten-free ingredients, flour confectionery, Belgian waffles, flour compositions, wheat flour, rice flour, corn flour, amaranth flour, nutritional value, organoleptic evaluation.
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