DEVELOPMENT OF GLUTEN-FREE COOKIES MADE WITH NON-TRADITIONAL FLOUR

Abstract

The article describes the possibility of making cookies for dietary purposes, specifically a product made on the basis of gluten-free flour. Research was aimed at developing and improving the quality of gluten-free products, in particular flour confectionery ones. Influence of the composition of cookies on the quality of the product was considered. Functional properties of gluten-free raw materials are determined. The use of sorghum and rice flour for the production of dietary cookies is substantiated.

Authors and Affiliations

С. Ю МИКОЛЕНКО, Ю. В. Козяр

Keywords

Related Articles

SCIENTIFIC SUBSTANTIATION AND NORMATIVE SUPPORT OF ENERGY EFFICIENT OPERATING MODES OF AUTOMATIC REGULATION SYSTEMS OF HYDROGENERATOR UNITS

The article deals with issues related to ensuring the required quality of electric energy produced by hydroelectric power stations, increasing the accuracy of frequency and power control of hydraulic units. A parametric...

ANALYSIS AND DEVELOPMENT OF LANDING SYSTEMS

At the approach and landing phase, the largest percentage of accidents occur. In order to ensure a high level of flight safety, for this phase of the flight, more stringent navigation accuracy requirements are required....

Investigation of impact of the temperature gradient at plastic packaging sealing on its content quality

We have accomplished analysis of factors influencing on food products preservation in polymeric packaging. Using finite element method we have calculated heat transfer from heating element of the welding stamp to product...

IMPROVED CONTROL SYSTEM OF THERMAL LOAD OF THE STEAM BOILER FOR THE COMBUSTION OF COMBUSTIBLE OXYGEN CONTAINING HYDROCARBON GASES

For the modern Ukrainian state a promising direction of modernization and development of the energy sector can be the implementation of measures requiring small total expenditure and those that payback for themselves and...

GENERALIZED TRANSFORMATION OF DISCRETE FUNCTIONS IN A ROTATING COORDINATE SYSTEM FOR APPLICATION IN CDMA COMMUNICATION SYSTEMS

The article is devoted to the development of spectral transformations of discrete functions with m-ary argument for use in communication systems with CDMA. The generalized transformation of discrete functions in the orie...

Download PDF file
  • EP ID EP581334
  • DOI -
  • Views 54
  • Downloads 0

How To Cite

С. Ю МИКОЛЕНКО, Ю. В. Козяр (2018). DEVELOPMENT OF GLUTEN-FREE COOKIES MADE WITH NON-TRADITIONAL FLOUR. Вчені записки Таврійського національного університету імені В. І. Вернадського. Серія: Технічні науки, 29(4), 125-130. https://europub.co.uk/articles/-A-581334