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

Abstract

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.

Keywords

• gluten
• celiac disease
• flour
• cereals
• corn
• buckwheat
• millet
• rice
• starch