Developing a formula for production of high quality gluten-free perogies on a large scale.

面筋是一种蛋白质，存在于三种主要谷物(小麦、大麦和黑麦)中。它是形成任何类型产品的完美面团的主要成分。由上述谷物加工而成的无数食品(如面包、意大利面、糕点、零食)中都含有面筋。面筋会逐渐损害乳糜泻患者的肠道，阻止维生素和矿物质的吸收，并引发一系列相关的健康问题。通过使用其他谷物，如大米、高粱、玉米、小米和/或伪谷物，如苋菜、藜麦和荞麦，可以满足对无麸质产品配方的需求。从这些谷物中，要获得具有与小麦面团类似的流变特性的面团是一项挑战，必须进行测试，以确保产品质量不受影响。面团是一种面团，需要特殊的储存、处理和烹调质量参数。因此，需要获得具有独特性质的无面筋复合面粉，以提供加工所需的特性。

Gluten is a protein found in three major grains (wheat, barley and rye). It is the main component for forming the perfect dough for any type of product. Gluten is included in countless number of food products (such as bread, pasta, pastries, snacks) that are processed from the above mentioned grains. Gluten can gradually damage the intestines of people with celiac disease, preventing the absorption of vitamins and minerals and setting off a slew of related health problems. The demand for gluten-free product formulations can be met by using other grains such as rice, sorghum, maize, millet, and/or pseudo cereals such as amaranth, quinoa and buckwheat. From these mentioned cereals, it is a challenge to obtain dough that has rheological characteristics similar to that of wheat dough and testing must be conducted to ensure product quality is not compromised. Perogies are dumplings of unleavened dough that require special storage, handling and cooking quality parameters. Thus, there is a need to source gluten-free composite flour with unique properties to deliver the required attributes for processing perogies.