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Information × Registration Number 0216U001506, 0113U002189 , R & D reports Title The developing of food innovative technologies for special population groups popup.stage_title Head Vera Drobot, Registration Date 17-02-2016 Organization Dairy and Meat Technological Institute popup.description2 The report has 112 pages of text, 31 table, list of used literature consists of 120 items. Purpose: development of innovative technologies to expand the range of functional bakery products, health, health care and dietary purposes for patients with celiac disease, PKU, diabetes and for the prevention of obesity, high nutritional value and prebiotic action. Object of research - technology bakery products using sweeteners for diabetics; low in carbohydrates for the prevention of metabolic diseases and those prone to obesity; low in protein for PKU gluten-free and s / w products for celiac disease Subject of investigation - sutsilnozmelene wheat flour and flour spelled, oat and buckwheat flakes, wheat bran, sugar substitutes their technological properties, structural and mechanical properties of the dough with flour mixture, quality finished products, corn starch, potato starch, gum gum and xanthan, hydroxypropyl methylcellulose, corn, rice, buckwheat, nutove, bean, millet flour, semi-finished and finished products with this raw material and processes during their preparation. Research methods - chemical, physical, chemical, analytical, sensory, experimental and statistical methods and statistical treatment of results of studies and special common with modern appliances and information technology. A search for information on the production of functional bakery products, health, health care and dietary purpose for different population groups. Studied range of products.  As a promising source is expanding the range of bakery products using fiber, sweeteners, processed cereals and gluten-free bakery products using gluten-free types of flour (corn, rice, buckwheat, nutovoho, bean, millet), hydrocolloids (xanthan gum, gum, hydroxypropyl methylcellulose), starches (corn, rice, potato), protein, vegetable and animal origin (soy isolate, egg albumin powder, dry whey), the enzyme transglutaminase with varying degrees of activity. .  The data can be used to expand the new range of bakery products and improvement of existing technologies for functional food, health, health care and dietary purposes AH different groups. Product Description popup.authors Бєла Наталія Іванівна Гирич Тетяна Сергіївна Дробот Віра Іванівна Йовбак Уляна Сергіївна Писарець Ольга Петрівна Приходько Юлія Сергіївна Семенова Анастасія Борисівна popup.nrat_date 2020-04-02 Close