ИННОВАЦИОННЫЕ ТЕХНОЛОГИИ ПРОИЗВОДСТВА ГИПОАЛЛЕРГЕННЫХ МУЧНЫХ ИЗДЕЛИЙ И ОБЗОР ЗАРУБЕЖНЫХ И ОТЕЧЕСТВЕННЫХ РАЗРАБОТОК
DOI:
https://doi.org/10.5281/zenodo.21387895Keywords:
flour products, controlled allergenic profile, gluten-free bread, composite flour blends, hydrocolloids, psyllium, lactic acid fermentation, starch phase, cross-contamination, regional raw materials.Abstract
The paper systematises modern technologies for the production of flour products with a controlled allergenic profile and compares foreign, Russian and Uzbek developments. The term "hypoallergenic product" cannot be applied unconditionally: no raw material is a priori non-allergenic, therefore "product with an excluded target allergen", "controlled allergenic profile" and "reduced allergenic risk" are more accurate wordings. The objective criterion of technological effectiveness is an analytically confirmed residual gluten content of no more than 20 mg/kg. Nine interrelated technological directions are identified and classified. For the Republic of Uzbekistan a regionally oriented technological platform is substantiated as more promising than the direct adaptation of imported formulations.References
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