CRACKERS MADE FROM WHOLEGRAIN BUCKWHEAT FLOUR WITHOUT GLUTEN

Invention herewith described refers to the crackers made from wholegrain buckwheat flour without gluten with an increased amount of total dietary fibre (5.5%), without gluten (gluten content < 20 mg/kg) designed for people with celiac disease. The nutritive value of the crackers made from wholegrain buckwheat flour without gluten is reflected in the increased amount of microelements (Cu 4 mg/kg, Zn 20 mg/kg and Mn 9 mg/kg) and polyphenolic rutin (0.03 mg/g), which, as a functional component, improves blood vessel elasticity, lowers blood pressure, and increases the absorption of vitamin C in the human body.The crackers made from wholegrain buckwheat flour without gluten are the product with favourable ratio of wholegrain buckwheat flour, instant corn grits and fat without trans fatty acids as a binding agent.Based on the raw material quality, a specific technology process for raw material preparation is created, the raw material composition for dough is formulated as well as the technology manufacturing process in order to achieve unique product with optimal nutritive and sensory characteristics. Krekeri od integralnog heljdinog brašna bez glutena imaju povećan sadržaj ukupnih prehrambenih vlakana (5,5%), ne sadrže gluten (sadržaj glutena < 20 mg/kg) i pogodni su za ishranu obolelih od celijakije. Nutritivna vrednost krekera od integralnog heljdinog brašna bez glutena ogleda se i u povećanom sadržaju mikroelemenata (Cu 4 mg/kg, Zn 20 mg/kg i Mn 9 mg/kg) i polifenola rutina (0,03 mg/g), koji kao funkcionalna komponenta pozitivno deluje na povećanje elastičnosti krvnih sudova, sniženje krvnog pritiska i povećanu apsorpciju vitamina C u organizmu.Krekeri od integralnog heljdinog brašna bez glutena predstavljaju proizvod sa povoljnim odnosom integralnog heljdinog brašna, instant kukuruzne krupice i masnoće bez trans-masnih kiselina kao vezivnog sredstva.Na osnovu kvaliteta sirovina razrađen je specifičan tehnološki proces pripreme sirovina, formulisan adekvatan sirovinski sastav testa i tehnološi postupak proizvodnje u cilju dobijanja jedinstvenog proizvoda sa optimalnim nutritivnim i senzornim svojstvima.