Moscow, 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
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