DEVELOPMENT OF GLUTEN-FREE COOKIES MADE WITH NON-TRADITIONAL FLOUR
Journal Title: Вчені записки Таврійського національного університету імені В. І. Вернадського. Серія: Технічні науки - Year 2018, Vol 29, Issue 4
Abstract
The article describes the possibility of making cookies for dietary purposes, specifically a product made on the basis of gluten-free flour. Research was aimed at developing and improving the quality of gluten-free products, in particular flour confectionery ones. Influence of the composition of cookies on the quality of the product was considered. Functional properties of gluten-free raw materials are determined. The use of sorghum and rice flour for the production of dietary cookies is substantiated.
Authors and Affiliations
С. Ю МИКОЛЕНКО, Ю. В. Козяр
Keywords
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