Influence of microwave processing of leguminous crops on the properties of gluten-free flour

Abstract

In the article, flour from leguminous crops is offered as gluten-free flour for dietary nutrition of patients with celiac disease. For the nutrition of this category of people, it is necessary to use those crops and products from them that do not contain gluten. There is proposed a leguminous chickpea crop of the MIRAS 07 variety of domestic selection as an object of the study. The article presents microstructural data of microwave processed chickpeas of the Miras 07 variety. Studies were conducted on microwave processing of chickpeas of the MIRAS 07 variety for 3-5 minutes in comparison with a control untreated chickpea sample. Various flour samples were obtained from processed chickpea grain samples in order to prepare gluten-free products. Studies have been carried out to study the morphological structure and granulometric composition of the mercury film on a scanning electron microscope Quanta 200i 3D. The obtained microstructure sections indicate that in the chickpea flour of the MIRAS 07 variety, starch grains are mainly based on amylopectin, and in small amounts amylose, which confirms their high nutritional value. Starch particles of chickpea flour begin to break down with increasing temperature, which is very important in the process of dough production for flour confectionery products. The use of microwave processed chickpea flour in flour and confectionery production is preferable to unprocessed. Heat treatment of grain crops using a microwave can affect the basic biochemical parameters, especially carbohydrates, transforming them into easily digestible forms of starch.