МРНТИ 65.33.35                                                                          №2 (2020г.)

Koptleuova T., Botbayeva Zh., Baikenov A., Zhanaydarova A., Muslimov N., Eleukenova  K.  

The problem of providing patients suffering from celiac disease with gluten-free products has a pronounced social significance and belongs to the global categories that play a significant role in ensuring the quality of life of the country’s population. The article provides a comparative analysis of the yield of flour during laboratory grinding for whole-gluten-free gluten flour with different sizes, analyzes the qualitative characteristics and chemical properties of samples of gluten-free flour and considers the possibility of their use as raw materials for the production
of gluten-free raisin cakes. As a result of studies, the relationship between the size of flour and water absorption capacity was established, the optimal grinding size was determined with the average particle size (sieve passage Ø1 mm).
Key words: gluten, gluten free flour, grinding fineness, water absorption.