Production technology gluten-free bread and the national flour product-beshbarmak dough

Автор: Shaimerdenova D. A., Makhambetova A. A., Chekanova Zh. M., Chekanova G. T., Iskakova D. M., Bekbolatova M. B.

Журнал: Вестник Алматинского технологического университета @vestnik-atu

Рубрика: Техника и технологии

Статья в выпуске: 2 (127), 2020 года.

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The article presents data on the selection and biochemical composition of flour from cereals and legumes that do not contain gluten for the production of gluten-free bread and national flour product. The novelty of research is to study the effect of food additives and improvers on the quality of gluten-free products developed. For the practical application of the proposed formulation gluten free bread and dough for beshbarmak.

Gluten, celiac disease, flour, cereals, corn, buckwheat, millet, rice, starch

Короткий адрес: https://sciup.org/140250889

IDR: 140250889

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