DEVELOPMENT OF GLUTEN-FREE FLOUR CONFECTIONERY PRODUCTS WITH OPTIMAL COMPOSITION OF POLYUNSATURATED FATTY ACIDS-Reference-Cited by-同舟云学术

DEVELOPMENT OF GLUTEN-FREE FLOUR CONFECTIONERY PRODUCTS WITH OPTIMAL COMPOSITION OF POLYUNSATURATED FATTY ACIDS

Published:2023-02-16 Issue: Volume: Page:
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Container-title:Proceedings of the 1st International Congress "The Latest Achievements of Medicine, Healthcare, and Health-Saving Technologies"
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Author:

Smolenceva A. A.,Petrushina Yu. G.,Kazarinov A. A.

Abstract

The composition of a gluten-free flour mixture, including 20% flaxseed flour as a source of polyunsaturated fatty acids of the ώ-3 family, has been substantiated. The ratio of ingredients in the recipe, corresponding to the optimization criterion ώ-3:ώ-6 = 0.1, was determined. Recipes for gluten-free flour confectionery products have been developed: custard gingerbread, shortbread cookies, muffins, profiteroles. An assessment of the safety indicators of fats (acid and peroxide value) in the composition of shortbread cookies during storage was carried out.

Publisher

Kemerovo State University

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