Sausų pusryčių be glitimo gamyba | Production of gluten-free breakfast cereals

Lina Ragaišytė. Production of gluten-free breakfast cereals. The final paper. Supervisor Assoc.Prof. Aušra Repečkienė; Kauno kolegija/ University of Applied Sciences, Faculty of Technologies, Department of Food Technology. - Kaunas, 2018. The objective of the paper: To create new recipes for the production of breakfast cereal for people who cannot tolerate gluten and design production process in the company. The subject of the paper: Breakfast cereal. The structure of the paper. Introduction. The theoretical part of the paper deals with the analysis of scholarly articles regarding production of breakfast cereal, extrusion and raw materials. The technological part discusses the production technology, calculations regarding the quantity of raw materials required for the production capacity per shift as well as equipment and production areas along with an analysis of safety and food quality. Conclusions The outcomes of the paper. The new recipes for the production of breakfast cereals have been developed by replacing wheat flour with rice flour and corn grains. Breakfast cereals made of these raw materials do not contain gluten, therefore it is suitable for gluten-intolerant people. The production of breakfast cereal chart contains 13 technological processes and upon completion of the production analysis, the following CCP (Critical Control Points) have been identified 1B - drying I and physical CCP2 – metal detection. The appropriate preventive measures have been selected for their control and management. The product cost has been calculated considering direct and indirect costs: chocolate flavour toasted rice – €1,22 / kg, with honey – €1,17/ kg. The volume of the paper. The paper consists of 66 pages, 27 tables, 2 illustrations, 53 literature sources, 9 appendixes. Keywords: breakfast cereals, technology, rice flour, corn grains.

Baigiamąjame darbe sukurtos naujos receptūros sausų pusryčių gamybai, keičiant kvietinius miltus, į ryžių miltus ir kukurūzų kruopas ir sumodeliuotas gamybos procesas. Sausi pusryčiai pagaminti iš šių žaliavų neturi glitimo. Suprojektuotas gamybos cechas, kurio našumas – 6000 kg/parą. Pagal atliktus mokslinius tyrimus išanalizuota produktų žaliavų cheminė / biocheminė sudėtis, teoriškai pagrįsta sausų pusryčių su medumi ir sausų pusryčių su pienišku šokoladu gamyba, aprašyti gatavi produktai, ir jų gamybai naudojamos žaliavos bei medžiagos, apskaičiuotas reikiamas žaliavų kiekis priimtam gamybos našumui, nustatyti gamybos proceso vykstantys cheminiai / biocheminiai procesai ir išanalizuoti rizikos veiksniai, apžvelgti reikalingi gamybai technologiniai įrenginiai. Ekonomiškai įvertinus projektą, apskaičiuota preliminari produkcijos savikaina