Using fenugreek and flaх seeds as crumb structure formers in gluten-free bakery products

One of complex problems in baking bread from gluten-free raw materials is the absence of gluten, which plays a major role in the formation of the vol- ume and structure of the crumb of the product. The purpose of the study was to substantiate the possi- bility of using natural builder of the crumb - fenu- greek seeds (Trigonellafoenum-graecum) and flax (Linumusitatissimum) in the recipes for gluten-free bakery products. The goals were the development of the formulation and technology of gluten-free small-piece bakery products, the assessment of theinfluence of natural structure-forming agents on organoleptic and physical and chemical character- istics of products and the evaluation of nutritional value of products. Standard methods for assessing quality indicator were used in the study. Basic reci- pe for gluten-free mixture was made from rice flour, buckwheat wholegrain flour, flax flour and mixture - “Jelly from Jerusalem artichoke on fructose” in the ratio of 33 %, 33 %, 22 % and 12 %, respectively...