Year: 2026
Type: article
Abstract: The article presents the results of the development and quality assessment of gluten-free flour-based confectionery products. The study is driven by the growing demand for functional foods and the need to overcome the drawbacks of traditional gluten-free baked goods, such as crumbliness, dryness, and low nutritional value. The subject of the research is a multicomponent dry mix for cupcakes, in which wheat flour is entirely replaced by a blend of 60% green buckwheat flour and 40% tapioca flour; the buckwheat provides nutritional value, while the tapioca mimics the gluten network. The methodology involved organoleptic, physicochemical, and structural-mechanical analyses, with the «Stolichny» cupcake recipe serving as a control. It was found that tapioca flour mitigates the defects of gluten-free batter, imparting elasticity, porosity, and moisture-binding capacity to the crumb. The product exhibited a harmonious flavor with nutty notes and an absence of off-flavors. Analysis revealed increased levels of protein, dietary fiber, trace elements, and B vitamins, alongside reduced caloric content and a lower glycemic index. The study concludes that the mix is technologically effective and commercially promising for dietary desserts.
Authors: О.А. Мурашкина, В.А. Солоденко
Language: Russian
Topic: Seed and Plant Biochemistry
Subfield: Food Science
Domain: Life Sciences
SDG: Zero hunger
Open Access status: diamond
OpenAlex ID: W7221580418
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