OPTIMIZATION OF THE FORMULATION OF GLUTEN-FREE SEMI-FINISHED CUSTARD

The confectionery industry continues to see an upward trend in production volumes. To the greatest extent, the increase is provided by flour confectionery products, the share of which in the total volume is 53.1%. The creation of gluten-free products is a sought-after area in food technology, due to the growing number of people suffering from celiac disease or gluten intolerance. One of the popular options for gluten-free confectionery products are semi-finished custard products. The article considers the optimization of the formulation of a semi-finished custard using chickpea, corn flour and melange. The mass fraction of the components and their effect on the specific volume of the finished product are analyzed using the third-order Scheffe plan.

The results obtained made it possible to select the recipe of the semi-finished custard by applying the developed mathematical model.

Mathematical modeling shows the correct combination of chickpea and corn flour in combination with melange, which significantly changed the properties of the semi-finished custard.