ANALYSIS OF CURRENT TRENDS IN THE PRODUCTION OF GLUTEN-FREE BAKERY PRODUCTS

Abstract

The popularity of a healthy lifestyle leads to an increasing demand for gluten-free and low-calorie flour products. Such products are usually made from alternative grains or using low-calorie sweeteners. One of the modern ways to create bakery products for specialized purposes is the use of alternative types of flour. For example, you can use buckwheat flour, quinoa flour, amaranth and other cereals that contain a lot of protein and other nutrients. The analysis of theoretical and experimental studies of domestic scientists in the field of developing recipes for gluten-free bakery products is presented.