COMPARATIVE ANALYSIS OF NUTRITIONAL VALUE AND SAFETY OF FLOUR FROM GLUTEN-FREE RAW MATERIALS WITH GREAT WHEAT FLOUR
The possibility of using local non-traditional gluten-free plant raw materials in the production of gluten-free bread was studied. In
order to determine the possibility of partially reducing or completely replacing the amount of wheat flour in the recipe of flour
products, a comparative analysis of the composition of these raw materials with the chemical composition and quality indicators
of grade wheat flour was conducted. All indicators show that the studied flours are valuable plant raw materials in terms of
nutritional value. The absence of gluten allows it to be used together with the types of flour provided. This allows us to obtain
new taste characteristics and mimic the nutritional value of products.
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