Babich O. Developing of technology of glutenless biscuits for the patiens with celiac disease

The thesis is devoted to development of technology of glutenless biscuits for the for patients with coeliac disease. The opportunity of using of buckwheat, rice, maize flour for making of glutenless rich biscuits was established. The optimal parameters of recipes ingredi-ents of biscuits on basic of buckwheat, rice, maize flour and differ-ent sugar's: saccharin, fructose, glucose has been established. The property of glutenless flours and influence of glutenless flours and saccharin, fructose, glucose on the process of doughformation and thermal processing of rich biscuits are investigated on the basis of the above-stated kinds of a flour and saccharine, glucose, fructose. Technology of preparation rich glutenless biscuits considered as the big technological system. Recipes, technological instructions, speci-fications are developed and approved.