The abstracts deals with the types of gluten-related disorders and the necessity of creating gluten-free baked goods. An experience of modern manufacturing products for special purposes is considered. In order to improve consumer properties of products it is offered to use multicomponent mixture compositions.
Adding flakes enriches bread with dietary fibers, minerals and vitamins. And the presence of DWG allows increasing the amount of groats in the products without impairing their quality, increasing the protein value to a great extent, reducing the amount of easily digestible carbohydrates and lowering glycemic index of bread.
