Lazorenko N. Improvement technology of maffin's of the special setting.

Thesis for candidate's degree of engineering sciences on specialty 05.18.01 - Storage and grain processing technology, grain bakery productionand mixed fodders. - National university of food technologies of Ministry of Education and science, youth and sports of Ukraine, Kyiv, 2011. The dissertation is devoted to the improvement of technology of maffin of the special setting by the use of sugar white, fructose, prebiotic laktulose on the basis of gluten (wheat) and glutens free(rice, buckwheat) types of flour, sunflower-seed and corn oil, natural antioxidants, emulsifiers. Investigational influence of sugar white, fructose, and laktulose on physical, structurally mechanical properties of dough and finished products. It is well-proven that laktulose, as prebiotik, it is expedient to use in an amount 10 % to mass of sugar /fruktozi - for the production of maffin of the health (functional) setting. Scientifically grounded expedience and possibility of the use of gluten free flour (rice and buckwheat) in the production of dietary maffin for patients on celiac.