Moscow, Russian Federation
Gluten-free snacks technology based on the enzymatic hydrolysis of wheat proteins by specific proteases and extrusion of the hydrolysate in a mixture with other gluten-free raw materials has been developed. It’s shown that increase of the hydrolysate content in the extruded mixture from 15 to 35% deteriorates the structural and mechanical characteristics of the extrudates. The technical solution to this problem is the use of a system for steam from the extruder chamber, which makes it possible to process high-moisture mixtures without loss of product quality.
wheat, gluten, protease, hydrolyzate, extrusion, snack
1. El Khoury, D.; Balfour-Ducharme, S.; Joye, I.J. A Review on the Gluten-Free Diet: Technological and Nutritional Challenges. Nutrients 2018, 10, 1410.
2. Ludvigsson J.F, Montgomery SM, Ekbom A, Brandt L, Granath F (2009) Smallintestinal histopathology and mortality risk in celiac disease. JAMA 302(11):1171-1178
3. Caputo I., Lepretti M., Martucciello S., et al. Enzymatic strategies to detoxify gluten: Implications for celiac disease / // Enzyme Research. 2010. No10. P.1-9..
4. Sharikov A.Yu., Sokolova E.N., Amelyakina M.V., Yuraskina T.V., Ivanov V.V., Serba E.M. Development of a concept for the production of wheat snacks with the elimination of gluten by the biocatalysis. Vestnik VGUIT [Proceedings of VSUET]. 2020. vol. 82. no. 4. pp. 77-83. (in Russian).
