PRODUCT OF PROCESSING OF OATS AS AN ALTERNATIVE RAW MATERIAL IN TECHNOLOGY OF GLUTEN-FREE BAKERY PRODUCTS

Abstract

Bakery products are mass consumer products and occupy one of the key places in the diet of Ukrainian consumers. A special place in the range of this line of food products is occupied by products with dietary, therapeutic or prophylactic effect which is formed by adding components of dietary, therapeutic or prophylactic action, another option is to eliminate or replace unwanted, “toxic” ingredients. The use in the recipe of bakery products of components that provide the above properties of the finished product, can effectively solve the problem of prevention of various diseases associated with a deficiency of nutrients necessary for the human body. Improving traditional and creating innovative technologies of bakery products that contribute to the preservation of useful properties is an urgent problem that is dictated by today. The solution to this problem can be achieved through the use of plant products as a source of macro-, micronutrients and antioxidants. The purpose of the work is to substantiate the choice of craft raw materials to improve the technology of bakery products. The article analyzes the range of prospective gluten-free raw materials and considers the feasibility of using oat processing products, including oatmeal, as a source of biologically active substances in the technology of bakery products. Data on the content of macro- and micronutrients in oatmeal of domestic production are generalized. It is determined that oatmeal is a source of complete protein, a wide range of vitamins and minerals, which makes it useful for people of all ages, including gluten-dependent consumers. The possibility of using oatmeal as the main component in the technology of gluten-free bread is considered.