|
Dry Mixtures for the Production of Enriched Cakes
|
|
| Author:
|
RODIONOVA N.S., TEFIKOVA S.N., POPOV E.S., ALEKSEEVA T.V., SEMENKINA N.G., NIKITIN I.A.
|
| Abstract:
|
The article discusses mixtures for the production of enriched muffins. Providing the population with quality food is of exceptional social and political importance. Among the reasons for the decline in the standard of living of the population and the development of a number of diseases are indicated such as the consumption of food products with low consumer properties, including unreasonably high calorie content, reduced nutritional value, excess saturated fats, and micronutrient and dietary fiber deficiencies. Gluten-free mixture - a mixture that does not contain or contains minimal amounts of gluten protein. In some people, the use of this protein in the diet causes a disease - celiac enteropathy (celiac disease). The multifunctional properties of dry mixes can eliminate the undesirable components for the human body or enrich food products with useful ingredients.
|
| Keyword:
|
dry mix, muffins, gluten-free products, diet and prophylactic products.
|
| EOI:
|
-
|
| DOI:
|
https://doi.org/10.31838/ijpr/2020.SP1.146
|
| Download:
|
Request For Article
|
|
|