Gluten-free bakery products
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Abstract
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.
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gluten-related disorders, gluten-free bread, transglutaminase, gluten-free flour, dry protein, глютензалежні захворювання, безглютеновий хліб, трансглутаміназа, безглютенове борошно, сухий білок, кафедра технології хлібопекарських і кондитерських виробів, глютензависимые заболевания, безглютеновый хлеб, трансглутаминаза, безглютеновая мука, сухой белок
Citation
Semenova, A. Gluten-free bakery products / A. Semenova, Ju. Prikhodko, V. Drobot // 8th Central European Congress on Food 2016 — Food Science for Well-being (CEFood 2016), 23-26 May 2016 р. : Book of Abstracts. – Kyiv : NUFT, 2016. – P. 146.