RESEARCH ON THE USE OF GLUTEN-FREE FLOUR IN THE PREPARATION OF CRUMBLY COOKIES

А.С. Умирбекова, М.Х. Дулати атындағы Тараз өңірлік университеті, Тараз қ., Қазақстан, Aizhan MYNBAYEVA, А.Б. Мынбаева, Б.Е. Солтыбаева, Н.В. Иванникова, М.Х. Дулати атындағы Тараз өңірлік университеті, Тараз қ., Қазақстан, А.С. Боранкулова, М.Х. Дулати атындағы Тараз өңірлік университеті, Тараз қ., Қазақстан Республикасы, М.Х. Дулати атындағы Тараз өңірлік университеті, Тараз қ., Қазақстан Республикасы

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М.Х. Дулати атындағы Тараз өңірлік университеті, Тараз қ., Қазақстан Республикасы

2023

Closed access Metadata (CSL-JSON)

DOI 10.55956/qxxb3711

Data confidence 70 medium

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Abstract

The article is devoted to the current problem of expanding the range of gluten-free food products. The technology for preparing crumbly cookies for special nutrition using gluten-free corn, rice and buckwheat flour of high nutritional value is presented. The organoleptic and physicochemical parameters of crumbly cookies made from gluten-free flour were determined. As a result, a recipe for crumbly cookies made from gluten-free flour was developed. The resulting product is recommended for consumption as a dessert by people suffering from celiac disease, as well as those who need to adjust their diet.