ІRSTІ 65.29.33                                                                                            №4 (2019г.)

Botbaeva J., Koptleuova T., Baikenov A., Baigenzhinov K., Izdibaeva G., Yeleukenova K.  

The article presents the technology for producing gluten-free instant cereals from buckwheat, millet, rice and corn flour. Selected cultures were tested for the absence of gluten by a special test system. The melting points of starch of all cultures were determined in order to establish extrusion regimes. Qualitative characteristics (moisture, lipid, protein, starch, fiber, and ash) and physical properties of extrudates (solubility, water absorption capacity and swelling) were studied. A technological scheme for the production of dry mixes for instant cereals has been developed.
Key words: gluten, gluten-free cereals, extrusion, extrudate, dry mixes.