Prospects for the use of xanthan gum polysaccharide of microbial origin in gluten-free goods production

Nutrition questions are always particularly acute for the mankind, defining its aspects of labor and extra labor activity. In the process of science and technology development, the society learned to find the reasons for changing one or another organism functions depending on the change of qualitative and quantitative composition of the substances arriving with food. Nowadays, the assessment of flour culinary products influence is reconsidered, the theory of a balanced diet by the products of plant origin is proved. According to the last theory, special attention should be paid to studying the gluten containing products. Clinical studies of gliadin influence have resulted in developing a gluten-free diet for people, who are for various reasons not capable to digest the protein which gluten contains. Considering the urgency of considered subject, authors of this article study the possibility of gluten-free flour confectionery assortment expansion by the use of minor flour types in biscuit intermediate products compounding. With the use of empirical methods and mathematical modeling, optimal dosage of each flour type in the mixture are selected. Also, during the researches a conclusion on the necessity to add hydrocolloid stabilizer into the egg sponge for conferring necessary structural mechanical properties is drawn, and the optimal additive variant is picked up. On the basis of conducted researches, the optimal percentage used in gluten-free flours for producing biscuit intermediate products is identified: it is 68:19:13 correspondingly for rice, corn and soybean flour. Besides, the optimum concentration of xanthan gum polysaccharide additive stabilizer of microbial origin is grounded and proved. The concentration equals to 0.5 % by the weight of gluten-free flours mixture, that positively effects the structural and mechanical properties of the dough: its density is reduced by 0,03 kg / m3 (7 %) the effective viscosity of the dough is reduced by 4,8 Pa•s (14 %) relative to the biscuit intermediate product made of superior grade wheat flour.