Optimization of dough rheological properties and quality assessment of cookies from flour composites with reduced gluten content

The aim of the study is to optimize the rheological properties of the dough and evaluate the quality of cookies made from flour composites with a reduced gluten content. The objects of the study are the devel-oped flour composites for cookies with a reduced gluten content, enriched with pectin substances for pos-sible adjustment of the rheological properties of the dough and improvement of the quality of the finished product, as well as the developed cookies based on 3 basic recipes ("Saharnoe", rich "Pesochno-slivochnoe" and long "Mariya") with the replacement of premium wheat flour with flour composites. The rheological characteristics of the flour composites were evaluated at the P.P. Lukyanenko National Grain Center (Krasnodar) using farinograms (Brabender farinograph) and alveograms (Chopin alveograph). The moisture-retaining capacity and fat-retaining capacity (MRC and FRC) of flour compo-sites with reduced gluten content were determined in percentage-weight ratio using the centrifugation method. Organoleptic profiles of cookies with reduced gluten content were determined by the tasting committee in accordance with GOST 24901-2014. Cookie wettability was determined in accordance with GOST 24901-89. The least squares method implemented in the Statistica-10.0 and MS Excel software packages was used to construct mathematical models of the relationship between rheological characteris-tics and the cookie wettability index. Microbiological and safety analysis was performed using standard methods at the Center for Hygiene and Epidemiology in the Republic of Adygea. An improvement in the test indices to the required values was established with the addition of hydrocolloids, a combination of cit-rus-beetroot pectin substances. Based on the analysis of organoleptic profiles and wettability of cookies made from flour composites with reduced gluten content, the preferred values were shown in variants with the addition of pectin substances. The recipe compositions of biscuits from flour composites have been optimized using adequate mathematical models of the relationship between rheological and quality indica-tors of dough and cookies, respectively. The quality and safety of cookies have been confirmed based on the results of physicochemical and microbiological analyses.