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FATTY ACID COMPOSITION OF RICE FLOUR MILLET AND CHICKPEAS FOR THE PRODUCTION OF GLUTEN FREE BREAD

Published in AgroLife Scientific Journal, Volume 9, Number 2
Written by Iliana LAZOVA-BORISOVA, Lyubomir ANGELOV

The fatty acid spectrum of gluten-free flours, which is predominantly represented by unsaturated fatty acids ranging from 74.78% to 85.4% of the fat fraction, has been studied. The amount of SFA in different flours varies from 14.35% to 25.09%. The total omega-3 fatty acid content in the gluten-free meals tested ranges from 1.17 g/100 g fat in millet flour to 2.46 g/100 g fat in chickpeas flour. Omega-6 fatty acids have a high value due to the high linoleic acid content. Based on the study, the extremely low content of omega-3 fatty acids has been found, as a result of which the ratio between the two groups of fatty acidsomega- 6 and omega-3 is relatively high- 22.26 in the chickpeas flour, 30.07 and 30.34 for rice flours and 53.92 for millet flour. The purpose of the study is to select suitable flours according to its fatty acid composition to obtain gluten-free bread. From the study it was found that when glues of rice, millet and chickpeas are put in suitable proportions, gluten-free bread with good technological parameters can be obtained.

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