摘要：Flour technological characteristics are determined by the peculiarities of the grain structure. The chemical compositionand nutritional value of each part of the grain is different. In terms of cereal (wheat, rye, etc.), about 80% of the totalgrain consists of endosperm (starch and protein source). In the production of flour production, endosperm is the mostimportant part of the grain, which determines flour yield.In other words, the larger grains, the higher flour yield.According to many scientists, the protein content in wheat and flour produced from wheat is one of the main criteria forthe quality of flour for baked products. Flour with a lower amount of gluten is used to prepare sponge (for spongecakes or non-yeast cakes) or delicate dough and flour with a high amount of gluten - yeast and flaky pastry. In manycases, poor quality of confectionery products is determined to their preparation whileselecting inappropriate glutenflour. Gluten is listed as one of allergenic substances. Persons who are on gluten-free diet, need to choose productswithout wheat, rye and barley, and replace the following products into buckwheat, rice, corn, oats, peas, etc.To carry out technological research on cupcakes and buns production, taking into account the different technologiesand types of flour, wheat flour (type 550D and Spelt) as well as gluten-free flour (peas and buckwheat), excluding anallergen such as gluten was selected. The research was carried out in the Food preparation laboratory, of the Facultyof Technologies at Kaunokolegija/University of Applied Sciences (Lithuania). The assessment to determine quality andsensorial analysis was carried after 24 hours. The results showed that cupcakes made using traditional 550D, Spelttype, pea and buckwheat flour were acceptable regarding organoleptic properties, in contrast to yeast products thatwere not acceptable due to gluten-free flour options. The baked production from buckwheat yeast dough were delicate,unsuitable due to consistency and non-merchantable appearance; baked production from pea flour - less crumble, yetit was hard.
关键词：wheat; buckwheat; pea flour; spelt flour; yeast buns;cupcakes.
