Gluten-Free Baked Goods Made from Sprouted Amaranth: The Use of Grape Seed Extract and Partial Dehydration in a Functional Recipe

Background: The growing prevalence of celiac disease and the global shift toward health-conscious eating are driving sustained demand for gluten-free baked goods. In the context of import substitution, the development of bakery products based on locally sourced plant materials is gaining particular relevance. Amaranthus cruentus L. is rich in protein, squalene, and biologically active compounds, yet its use is limited by the absence of gluten. Combining amaranth with Vitis vinifera seed extract and partial dehydration technology helps compensate for structural deficiencies and enhances the functional value of the final product.Purpose: To develop and experimentally validate a gluten-free bakery technology based on germinated amaranth, incorporating grape seed extract and partial dehydration, aimed at improving nutritional value, enhancing textural properties, and increasing accessibility of preventive nutrition for individuals with celiac disease and consumers of functional foods.Materials and Methods: The study employed Amaranthus cruentus seeds (‘Karakula’ cultivar, 2023 harvest), grape seed extract (GSE 95% series), supporting ingredients (buckwheat and brown rice flour, apple), and purified water. Sensory evaluation was conducted according to GOST 5667-2022 using a tasting panel. Physicochemical parameters (moisture content, acidity, porosity, and gluten content) were determined according to GOST 34835-2022.Results: The developed formulation demonstrated high porosity (72%), balanced acidity (2.8°), optimal moisture content (47.2%), and complete gluten absence (<1 mg/kg), confirming the product’s suitability for gluten-free diets. The proposed technology preserves bioactive components, improves structural properties, and extends shelf life. Economic feasibility is achieved through the use of local raw materials and energy-efficient dehydration processes.Conclusion: The proposed technology offers an effective solution to the challenges of gluten-free baking by delivering improved sensory and physicochemical characteristics, high nutritional value, and enhanced product accessibility. Further research will focus on scaling production, diversifying product lines, and clinically validating the nutraceutical effect. 

gluten-free baked goods, amaranth flour, celiac disease, grape seed extract, partial dehydration, functional nutrition, germinated grains, antioxidant additives in baking, plant-based baking ingredients