STUDY OF FOOD SECURITY IN THE TECHNOLOGY OF BREAD
| Autor: | G. N. Nurymhan, B. M. Kulushtaeva, F. KH. Smolnikova, A. . Akylbekovov |
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| Jazyk: | English<br />Kazakh<br />Russian |
| Rok vydání: | 2021 |
| Předmět: | |
| Zdroj: | Алматы технологиялық университетінің хабаршысы, Vol 0, Iss 1, Pp 25-30 (2021) |
| Druh dokumentu: | article |
| ISSN: | 2304-568X 2710-0839 |
| Popis: | Gluten is the cause of chronic celiac disease, which causes atrophy of the intestinal mucosa and, as a result, does not allow the intestine to digest and absorb nutrients well. The only way to treat this disease is strict and lifelong adherence to a gluten-free diet. A promising component for the replacement of wheat flour in the recipe of bakery products is wheat starch, amaranth and chickpea flour, characterized by the absence of gluten and rich chemical composition. |
| Databáze: | Directory of Open Access Journals |
| Externí odkaz: |
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