Review of bakery products for gluten free and herodietetic nutrition
| Autor: | I. M. Zharkova, A. A. Samokhvalov, V. G. Gustinovich, S. Ya. Koryachkina, Y. F. Roslyakov |
|---|---|
| Rok vydání: | 2019 |
| Předmět: |
0301 basic medicine
030109 nutrition & dietetics Geography Planning and Development food and beverages Gluten intolerance Amaranth TP368-456 Management Monitoring Policy and Law Micronutrient Food processing and manufacture gluten-free flour products gerodietetic nutrition amaranth chufa germinated grain bioavailability 03 medical and health sciences chemistry.chemical_compound 0302 clinical medicine chemistry Composition (visual arts) 030212 general & internal medicine Market development Food science Business |
| Zdroj: | Vestnik Voronežskogo Gosudarstvennogo Universiteta Inženernyh Tehnologij, Vol 81, Iss 1, Pp 213-217 (2019) |
| ISSN: | 2310-1202 2226-910X |
| DOI: | 10.20914/2310-1202-2019-1-213-217 |
| Popis: | One of the ways to improve public health with food is the industrial production of foods, the so-called “health” group, which currently includes functional and specialized products. Modern trend of the flour products market development is the expansion of gluten-free products segment. It should be noted that along with the target audience (people suffering from various forms of gluten intolerance), consumers of these products are adherents of "fashion trends". The chemical composition of this group of foods is characterized by the predominance of easily digestible carbohydrates and fats with a lack of proteins, vitamins and minerals, as well as fiber. Therefore, during a prolonged use of such foods the risk of deficiency states for individual macro- or micronutrients increases. Improving of the composition of gluten-free products can be achieved by introducing of non-traditional plant sources, such as amaranth grain, chufa tubers, fine vegetable powders, into the formulation. A special category of flour foods are products for herodietetic nutrition. One of the ways to increase the digestibility of mineral substances of bread, and calcium in particular, is the use of pre-germinated wheat as a prescription component. |
| Databáze: | OpenAIRE |
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