Development of biotechnology of gluten-free bakery products using whey

. Currently, due to the acute shortage of natural dairy products, an urgent problem is the rational use of secondary dairy raw materials in the conditions of industrial milk processing. The article provides an overview of the recipe for gluten-free bread on whey, as an example of its secondary use.


Introduction
Gluten (gluten) is a glutinous protein that is found in wheat, barley, rye, spelt. The name gluten is derived from the Latin "glu", this protein is an adhesive substance that connects flour particles in bread. It gives bread elasticity, and makes pastries lush and soft. Gluten can cause adverse inflammatory, immunological and autoimmune reactions in some people. Gluten can cause a wide range of gluten-related disorders, including celiac disease in 1-2% of the general population, sensitivity to gluten disease in 6-10% of the general population, herpetiform dermatitis, gluten ataxia and other neurological disorders.
In the Russian Federation, people suffering from genetically determined and allergic diseases are not sufficiently provided with rational food. One of these diseases is gluten enteropathy (celiac disease). The main way to treat this disease is to prescribe a lifelong gluten-free diet. The development of the global market of gluten-free bakery products began in the early 2000s. In Russia, the population is not sufficiently aware of gluten-free products, so Russian manufacturers face the task of not only bringing the product to market, but also showing the buyer its benefits, and sometimes the need for these products.
Taking into account the trend for healthy eating, gluten-free products are widely distributed not only among buyers with gluten intolerance, but also among ordinary consumers who monitor their nutrition and health. Thus, the sales market is not limited by strict limits and contraindications. The production of gluten-free products has a positive trend.
Whey is a large-tonnage waste of milk processing production and currently finds practically no use. Its losses lead to unproductive expenditures of labor and funds in agriculture. Partially whey is used as livestock feed, the main amount of whey is disposed of, and a small part is used for technical and nutritional purposes. The disadvantage of whey as a food product and raw materials should be recognized as a high content of ballast substances (in particular, water), as well as an unfavorable ratio of carbohydrates, proteins and minerals for digestion. The proteins contained in the serum are richer in biologically active substances than any other protein. Proper use of whey will make it possible to increase the nutritional value of certain foods and provide people suffering from celiac disease with the opportunity to consume the desired products.
The problem of complete and rational use of whey as a secondary raw material is relevant regardless of the volumes obtained, methods of production organization and forms of ownership in all countries of the world.

The main processes occurring in the production of bread
Bread is a food product obtained by baking dough loosened by yeast and/or lactic acid bacteria, which is prepared in various ways from rye, wheat flour or a mixture thereof, this by adding baking yeast, salt, water and additional raw materials provided by the product recipe.
Bread production includes several stages of the technological process: preparation of raw materials, its dosage, kneading of semi-finished products, their fermentation, cutting, including final proofing and finishing, baking of bread, its laying, storage and transportation to the retail network for sale. The technology of bread preparation may include special stages, such as various methods of preparation of certain types of raw materials; preparation of semi-finished products with certain properties -brews; various types of sourdough; yeast-free swelling semi-finished products; highly sugared enzymatic semi-finished products; starter cultures with directed cultivation of microorganisms; activation of yeast; cultivation of liquid yeast; scalding of dough blanks, frying of bread; drying; freezing and defrosting of dough blanks and others. At each stage of bread production, a complex of complex processes takes place -physico-chemical, colloidal, biochemical and microbiological, which are interrelated with the chemical composition, functional and technological properties of bakery raw materials, the vital activity of the microflora of semi-finished products, the activity of biological catalysts -enzymes, parameters and conditions of the technological process.
The ultimate goal of bakery production is the preparation of high-quality products with good consumer properties, physico-chemical parameters, balanced composition in terms of nutritional value, good digestibility and corresponding to medical and biological requirements. The achievement of this goal is based on the management of optimal parameters during each stage; regulation of a complex complex of processes occurring with the structural components of raw materials and semi-finished products; ensuring vital activity of microflora of semi-finished products and dough, atalizers -enzymes, parameters and conditions of the technological process.
The ultimate goal of bakery production is the preparation of high-quality products with good consumer properties, physico-chemical indicators, balanced composition in terms of nutritional value, good digestibility and corresponding to medical and biological requirements. The achievement of this goal is based on the management of optimal parameters during each stage; regulation of a complex complex of processes occurring with the structural components of raw materials and semi-finished products; ensuring the vital activity of the microflora of semi-finished products and dough. microorganisms present in flour or additional raw materials, as well as specially added in the breeding cycle of rye or wheat starter cultures for their targeted cultivation.
Lactic acid bacteria are able to develop and be active at high concentrations of alcohol. Most lactic acid bacteria have a system of proteolytic enzymes, some are characterized by amylolytic and lipolytic activity. Lactic and other acids produced by bacteria significantly affect the taste and aroma of bread, the consumer properties of which are largely determined by the ratio of lactic and volatile acids, as well as aromatic organic compounds formed as a result of the metabolism of lactic acid bacteria.
The most important factor determining the microbiological and biochemical processes occurring during the preparation of semi-finished products is the species composition of the microflora. For the preparation of certain types of starter cultures from rye and wheat, various types of microorganisms are used, including their joint cultivation by selecting various combinations. The joint cultivation and growth of yeast Saccharomyces cerevisiae, lactic acid bacteria and other microorganisms are interrelated. Yeast enriches the environment with a number of extracellular products of its metabolism necessary for lactic acid bacteria: pantothenic acid, riboflavin, amino acids, vitamins, which makes the environment more favorable for the development of lactic acid bacteria. In the presence of yeast, the latter can develop in liquid media, where they do not reproduce independently. Yeast provides conditions for the vital activity of acid-forming bacteria, which, by increasing the acidity of the medium, provide conditions for the vital activity of Saccharomyces cerevisiae, inhibiting competitive types of microorganisms (for example, alkali-loving, putrefactive, bacteria of the Escherichia coli group). Some bacteria have a more active system of proteolytic enzymes than yeast. Hydrolyzing complex nitrogenous compounds, they provide nitrogen nutrition to yeast cells. Yeast cells are able to assimilate organic acids -products of the metabolism of lactic acid bacteria.

The main part
In the process of industrial processing of milk into butter, cheese, cottage cheese and casein, by-products are obtained -skimmed milk, buttermilk and whey. In their composition, these products contain all the components of milk, but only in other proportions.
50% of whole milk solids pass into whey, while milk sugar almost completely passes and about 30% milk proteins. If skimmed milk and buttermilk contain all milk proteins, then whey mainly contains lactoglobulin and lactoalbumin and immunoglobulins. Milk fat passes into skimmed milk, buttermilk and whey in small amounts. A distinctive feature of this fat is its high degree of dispersion, the size of fat balls ranges from 0.5 to 1 microns.
The minerals of whole milk almost completely pass into skimmed milk, buttermilk and whey. Whey contains slightly less minerals than skimmed milk and buttermilk, since some of the salts pass into the main product (cheese, cottage cheese, casein). Those salts that are used in the production of the main product also pass into whey.
In addition to the main parts of whole milk, skimmed milk, buttermilk and whey contain phosphatides, non-protein nitrogenous compounds, vitamins, enzymes, hormones and other compounds. Among phosphatides, lecithin is of particular importance as a regulator of cholesterol metabolism. It should be noted that whey in the process of production of the main product is significantly seeded with lactic acid bacteria, and in the process of collection, storage. Thus, lactose undergoes lactic acid fermentation with the formation of lactic acid, which leads to an increase in titrated acidity and loss of lactose. Whey proteins contain more essential amino acids than the main protein of whole milk, casein, and in their composition they are closer to the composition of women's milk compared to whole milk. This makes it possible to use whey proteins in the production of baby food.
Protein products such as albumin cottage cheese, albumin cheese, curd whey protein concentrate, whey soluble dry protein are obtained from whey.
The inclusion of whey in the recipe of bakery products makes it possible to have a positive impact both on the quality of finished products and on the course of the technological process of bread production.
The use of whey in the practice of baking contributes to: -increasing the nutritional value of bakery products (enriching bread with vitamins, minerals, essential amino acids, etc.); -activating the fermentation microflora and increasing the lifting power of sourdough; -intensification of dough preparation processes; -increase in the volume output of products (due to increased porosity); -increasing the rate of acid accumulation in the dough, which is especially important in the production of rye bread; -reduction of the proofing period; -slowing down the staling of bread and bakery products; -improving and enriching the flavor of bread; -slowing down the development of potato bread disease. Gluten is present in many whole and processed foods, including bakery products made from cereal flour. It consists of two types of protein: glutenin and gliadin. When heated, gluten proteins form an elastic network that can stretch and trap gas, ensuring optimal loosening or increasing and maintaining moisture in bread, pasta and other similar products. Therefore, the production technology and the recipe of gluten-free bakery products differs in many ways from the production of traditional flour products.
The presence of an additive in the form of whey in the recipe of bakery products leads to a change in the baking properties of the dough billet, since the chemical composition changes. Bakery products that do not contain gluten are inferior to traditional ones, as they have low biological value. The presence of a high starch content in the product and the absence of many vitamins and minerals makes it necessary to improve the formulation of gluten-free bakery products by including whey in it.
As a result of studies of the effect of whey on the production technology of dough blanks and the quality of gluten-free bread from corn-flax mixture. As a result, it was found that when the serum is applied, the acidity of the test mixture increases and the porosity decreases.
For the analysis, a corn-flax mixture was used, in which the percentage of corn flour was 86%, and flax flour was 14%, as well as other components such as sugar, salt, grape seed oil, yeast. Whey was added in the process of kneading the dough (Fig.1,2.).

1.
2. Fig. 1,2. Finished bakery product on gluten-free whey The acidity was determined by titration, for this a 5 g weight was crushed into a 200 cm3 flask, water was added, stirred for 3 minutes, filtered and 5 drops of phenolphthalein were added to the resulting filtrate. Titration was performed using NaOH (0.1 N). After making the calculation, the following results were obtained (Fig. 3.): where V -is the volume of 0.1 n NaOH solution, cm3; m -is the weight of the sample, g; K -is the correction factor. = 1 × 1 5 × 10 × 100 = 2 .  Porosity was determined by squeezing out of a piece of crumb at a distance of at least 1 cm from the crusts of the recess with the sharp edge of a cylinder pre-lubricated with vegetable oil, introducing a rotational motion into the crumb. The volume was measured before and after tamping. And made calculations according to the formula (Fig.4,5.): where V1-is the volume of uncompressed crumb, cm3; V -is the volume of compressed crumb, cm3.
As a result of baking, the following was revealed: samples with whey have a richer crust color, bread acquired a darker crumb color, had a bitter taste and low porosity.

Conclusions
The development of the biotechnology of gluten-free bakery products using whey can be achieved by the following steps: 1. Research and analysis of the properties of whey to determine which components can be used in the preparation of gluten-free bakery products. 2. Study of various gluten-free flour and other ingredients that can be used in combination with whey to create high-quality gluten-free bakery products. 3. Development of recipes for gluten-free bakery products based on whey, which will satisfy consumers' need for gluten-free food. 4. Testing various recipes of gluten-free bakery products based on whey to determine the best cooking conditions and ingredients. 5. Assessment of the quality of finished products and determination of their usefulness and possibility for consumption by people suffering from gluten intolerance. 6. Conducting the necessary tests and certifications for the approval of the product and its introduction to the market.
The conducted studies have established the feasibility of introducing whey into the composition of gluten-free bakery products. This provides them with valuable substances and expands the range of gluten-free products.