Flaxseed oilseed technology developed by scientists from the N.P. Ogarev Mordovian State University (MSU) will be used to create gluten-free products, according to a press release from the university.
According to the press release, this new development represents an important step towards meeting the needs of people suffering from celiac disease (gluten intolerance).
There is a shortage of domestic special ingredients for the production of gluten-free products in Russia. Scientists from the N.P. Ogarev MSU have addressed this issue by creating a recipe for flour from blends of gluten-free pseudocereals with the addition of flaxseed as a thickener. This allows for the production of full-fledged bread products.
Alexey Stolyarov, the director of the agricultural institute at N.P. Ogarev MSU, noted: “In the course of our research, we have expanded our study not only in agronomic terms but also in the use of the resulting products. Flax is a valuable crop that is fully processed. Oil is obtained as the main product, and the residues after processing can be used to produce flour, which, being gluten-free, has similar properties to traditional flour.”
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