QUALITY ASSESSMENT OF GLUTEN-FREE BREAD MADE FROM COMPOSITE FLOUR

Ensuring food safety encompasses various political, social, technical, economic, medical, and other aspects. There are numerous analytical tools available for this purpose, among which technical regulation plays a crucial role. It establishes both mandatory and voluntary requirements for products and processes, serving as a legal foundation for setting prices that comply with these standards, as well as for governing relationships between stakeholders. The quality of food products is assessed for conformity with established technical regulations, standards, and specifications, with safety remaining the primary concern.
Nutrition is a key factor influencing public health. Proper dietary practices help prevent various diseases, enhance life expectancy, and improve overall productivity. Bread occupies a vital role in the diet of Kazakhstanis, as it is a staple food. Data indicate that baked goods contribute approximately 30% of the body's energy requirements, along with 20-30% of plant-based proteins and up to 30% of carbohydrates.
However, traditional bread varieties can adversely affect health and may trigger celiac disease. Over the past decade, researchers have increasingly focused on the issue of gluten intolerance found in cereals. The prevalence of individuals allergic to gluten-containing products is on the rise, with statistics showing that 1 in 262 people is affected. Unlike many other allergies, gluten allergy can lead to severe gastrointestinal disruptions.
Studies on the health of individuals with celiac disease reveal a significant demand for gluten-free food products. In this context, there is a proposal to develop beneficial gluten-free baked goods by incorporating various types of gluten-free raw materials into the recipes.

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