Microbial and ecological safety of flour mixtures based on quinoa

In the study the safety of flour mixtures intended for patients with celiac disease , i.e. intolerance to gluten, wheat protein are considered. The basis of gluten-free flour mixes is quinoa flour - a unique culture that has received worldwide recognition as gluten-free with a high content of basic nutrients. The mixes are presented in various compositional ratios for bakery products of white color, gray color, for flour culinary and confectionery products, for pasta. Since gluten-free flour mixtures are not subjected to heat treatment, their chemical composition is characterized by a high content of protein, lipids, carbohydrates, vitamins and minerals, the control of growth and development of microflora, for which it is a nutrient medium, is relevant. The multicomponent of flour mixes: quinoa flour, rice, corn, buckwheat flour involves different areas and areas oftheir growth, therefore, monitoring of safety indicators is necessary: toxic elements, mycotoxins, pesticides and radionuclides...