Study of the Functional and Technological Properties of Gluten-Free Raw Materials for New Chocolate Muffins

The largest segment of the gluten-free products market is represented by flour confectionery products. Among them, muffins occupy a special place due to their versatility, compact format, rapid preparation, and high sensory appeal. Chocolate muffins are particularly popular among consumers; however, their adaptation to gluten-free technology remains challenging.

The study aimed to investigate the functional and technological properties of gluten-free raw materials for the development of new chocolate muffins. To evaluate the hydration ability of gluten-free ingredients during dough mixing, the water-holding capacity (WHC) of different raw materials and mixtures was determined. The WHC values of rice and corn flour mixtures ranged from 162 to 165%, approaching the value of rice flour (167%). The addition of corn and potato starches reduced the WHC to 155%, which was close to the value of corn flour (156%).

The water absorption capacity (WAC) of dough samples prepared with yogurt exceeded the corresponding values obtained with water. Corn and rice flours demonstrated higher WAC values (236% and 222%, respectively) than starches (164–180%) due to their higher protein and dietary fiber contents. The gluten-free mixture containing corn and rice flours together with corn and potato starches showed a WAC of 312%, which was slightly lower than that of corn flour dough (326%) but sufficient to ensure desirable functional-technological and structural-mechanical properties of muffins.

Based on the obtained WHC and WAC values and the chemical composition of the raw materials, a gluten-free formulation for chocolate muffins was developed using corn and rice flours (2:1) and corn and potato starches (2.13:1.00). The developed product may expand the range of gluten-free confectionery products intended for consumers with celiac disease and gluten intolerance.