Abstract
Flour mix is in high demand in industrial plants and home kitchens. The composition of the flour mixture includes types of flour, starch, thickeners and leavening agents. The results of studies on the possibility of creating homogeneous flour mixtures from the flour of gluten-free types of agricultural crops are presented. Based on the study of quality indicators, nutritional value of gluten-free types of flour and determining the ratio of components, suitable proportions of parts for the composition of the flour mixture are recommended. Rice, chickpea, corn, millet, and flax flour were selected for the flour mixture. The components of the flour mixture are necessary for the structure of the dough and bread products, to increase the nutritional value and to create a pleasant taste. A comparative evaluation of the chemical composition shows the advantages of the flour mixture for the production of a gluten-free product over traditional methods
Keywords
References
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