Effect of gluten-free flour on wafer products and course of technological processes

Authors

  • І. Tarasenko
  • V. Dorokhovych
  • S. Ivanov

Keywords:

celiac disease, gluten-free flour, wafer sheets

Abstract

Due to the spread of genetic disease of the gastrointestinal tract – celiac disease, which causes severe effects on various organs and body systems, relevant special dietary food, which is the only way to overcome the symptoms of the disease, becomes actual to develop. The main is to replace in the diet of patients the gluten-containing flour of cereals (wheat, oats, barley) on the types of gluten free flour. The results of studies of the impact gluten-free (rice, corn, buckwheat) flour on the structural, mechanical and rheological parameters of dough and finished wafer products from it.

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References

Губська О.Г. Целіакія. Про проблеми діагностики і лікування цієї хвороби в Україні / О.Г. Губська // Харчова та переробна промисловість. – 2008. – № 7. – С. 24-26.

Казаков Е.Д., Кретович В.Л. Биохимия зерна и продуктов его переработки // Москва ВО «АГРОПРОМИЗДАТ» – 1989. – 363 с.

Новая технология производства хлебобулочных изделий, не содержащих глютен // Food Technologies & Equipment. – 2008. – № 7. – С. 9.

Моргун В. Висока харчова цінність композиційних сумішей з борошна різних зернових / В. Моргун, Д. Жигунов, О.Крошко // Зерно і хліб. – 2010. – № 3. – С. 39.

Published

2014-12-25

How to Cite

Tarasenko І., Dorokhovych, V. ., & Ivanov, S. (2014). Effect of gluten-free flour on wafer products and course of technological processes. FOOD RESOURCES, 2(03), 36–39. Retrieved from https://iprjournal.kyiv.ua/index.php/pr/article/view/508

Issue

Vol. 2 No. 03 (2014): Food Resources

Section

Технічні науки

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