Milk-flour fermented products without gluten. Scientific-technological aspects of development

Fermented milk-flour products of new generation free of gluten and possessing functional properties with complex raw materials composition have been developed. The basic requirement to flour has been formulated: flour should be hypoaller-genic. Results of the organoleptic properties study allowed give preference to buckwheat, rice and corn flours and their compositions such as buckwheat/rice, buckwheat/corn, rice/corn, buckwheat/rice/corn. Reconstituted whole and skim milk powders have been used to produce the product. It is advisable to add flour to milk before starter introduction. In this case microflora ferments not only milk components but also partially flour, and as a result digestibility of the product can be improved. The technology for receiving fermented milk-flour products has been offered. Microbiological and physical-chemical indices of the samples of fermented milk-flour products comply with requirements of the existing legislations by their properties and safety. The main technological problem at the production of milk-flour fermented products is preparation of homogeneous mixture before inoculation as well as ensuring of the required microbiological properties. Introduction of the fermented milk-flour products manufacturing will allow widen varieties of functional products for population of different age groups.

fermented, milk-flour compositions, free of gluten, microbiological safety, target functionality, healthy nutrition