IN MORDOVIA, A TECHNOLOGY FOR THE PRODUCTION OF FLAXSEED OILSEEDS HAS BEEN DEVELOPED TO OBTAIN GLUTEN-FREE PRODUCTS
Scientists from Mordovian State University named after N.P. Ogarev have developed a technology for producing flaxseed oilseeds, the processing products of which are an important component in creating gluten-free bakery products. The new development will help create a whole range of import-substituting products and meet the needs of people with celiac disease (gluten intolerance).
According to the university's press service, industrial production of gluten-free products in Russia is currently underdeveloped due to the ongoing problem of a shortage of domestic special ingredients. Mordovian scientists have addressed this issue by creating an optimized recipe for flour from blends of gluten-free pseudo-cereals with the addition of a flaxseed component as a thickener, allowing for the production of a full-fledged bread product.
As noted by the university's rector, Dmitry Glushko, the development has attracted the interest of the university's partners, LLC “Biosfera”. “In the near future, within the framework of an agreement between the Research Center “Engineering of the Future” and scientists from Mordovian University, an organic technology for the production of linseed oil will be tested in the fields of our partner,” he said.