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gene; the average incidence of this disease among infants is approximately 1:7,000 [4]. Gluten-free products are intended for the nutrition of patients with celiac disease ‒ a chronic, autoimmune disease of the small intestine of genetically predisposed individuals, at which, in response to contact with gluten, chronic inflammation of the mucous membrane develops. There are data indicating that such patients account for about 1.0 % of the world’s population [5]. In addition, at present, gluten-free foods are chosen by consumers who have intolerance or allergy to wheat flour, as well as those who choose a healthy diet. For both diseases, a protein-free or gluten-free diet is an effective treatment. In protein-free foods, the total protein content is limited to 2.2 % per CF [6]. This is achieved by completely or partially replacing the flour with starch. In gluten-free products that should not contain gluten, wheat,

Effect of microbial polysaccharides on the quality indicators of protein-free and gluten-free products during storage