z-logo
open-access-imgOpen Access
Review of bakery products for gluten free and herodietetic nutrition
Author(s) -
Irina Zharkova,
А. А. Самохвалов,
Василий Григорьевич Густинович,
С. Я. Корячкина,
Ю. Ф. Росляков
Publication year - 2019
Publication title -
vestnik voronežskogo gosudarstvennogo universiteta inženernyh tehnologij
Language(s) - English
Resource type - Journals
eISSN - 2310-1202
pISSN - 2226-910X
DOI - 10.20914/2310-1202-2019-1-213-217
Subject(s) - amaranth , food science , gluten free , micronutrient , business , gluten , chemistry , microbiology and biotechnology , biology , organic chemistry
One of the ways to improve public health with food is the industrial production of foods, the so-called “health” group, which currently includes functional and specialized products. Modern trend of the flour products market development is the expansion of gluten-free products segment. It should be noted that along with the target audience (people suffering from various forms of gluten intolerance), consumers of these products are adherents of "fashion trends". The chemical composition of this group of foods is characterized by the predominance of easily digestible carbohydrates and fats with a lack of proteins, vitamins and minerals, as well as fiber. Therefore, during a prolonged use of such foods the risk of deficiency states for individual macro- or micronutrients increases. Improving of the composition of gluten-free products can be achieved by introducing of non-traditional plant sources, such as amaranth grain, chufa tubers, fine vegetable powders, into the formulation. A special category of flour foods are products for herodietetic nutrition. One of the ways to increase the digestibility of mineral substances of bread, and calcium in particular, is the use of pre-germinated wheat as a prescription component.

The content you want is available to Zendy users.

Already have an account? Click here to sign in.
Having issues? You can contact us here