TECHNOLOGICAL ASPECTS OF CREATING GLUTEN-FREE SAUCES FOR RESTAURANT PRODUCTION

Abstract

The article investigates the feasibility of using amaranth, rice, and corn flours as thickeners in sauce technology. Changes in the water absorption capacity of wheat flour and gluten-free flours were determined without heating and after dry heating at 120 °C for 5, 10, 15, and 20 minutes. It was established that the initial water absorption capacity of gluten-free flours significantly exceeds that of wheat flour, which substantiates the possibility of their use in reduced amounts during sauce preparation. Dry heating causes a stable decrease in the water absorption capacity of all studied samples, which is associated with denaturation of protein fractions, starch dextrinization and reduced starch swelling, as well as a decrease in the number of available hydrophilic groups. Based on experimental data, comparative substitution coefficients for replacing wheat flour with gluten-free analogues were calculated: 0.26 for rice flour, 0.25 for corn flour, and 0.32 for amaranth flour. Although amaranth flour requires a slightly higher amount, it provides better stability and higher nutritional value. The developed gluten-free sauces are characterized by an attractive appearance and a homogeneous consistency. In terms of sensory characteristics, the experimental samples were not inferior to traditional sauces prepared with wheat flour, which confirms the effectiveness of using alternative structureforming agents. Sauce containing amaranth flour has a creamy hue and a mild nutty flavour. The obtained results confirm the prospects of using amaranth, rice, and corn flours in the production of gluten-free sauces. Further research should focus on studying the rheological properties of sauces, the use of combined thickeners, and the optimization of formulations taking into account the functional and biological value of the products.