Applying Simulation Method in Formulation of Gluten-Free Cookies
1 Gorbatov’s All-Russian Meat Research Institute, 109316 Moscow, Russia
2 Moscow State University of Technologies and Management named after K.G. Razumovskiy, 109004 Moscow, Russia
* Corresponding author: firstname.lastname@example.org
At present time priority direction in the development of new food products its developing of technology products for special purposes. These types of products are gluten-free confectionery products, intended for people with celiac disease. Gluten-free products are in demand among consumers, it needs to expand assortment, and improvement of quality indicators. At this article results of studies on the development of pastry products based on amaranth flour does not contain gluten. Study based on method of simulation recipes gluten-free confectionery functional orientation to optimize their chemical composition. The resulting products will allow to diversify and supplement the necessary nutrients diet for people with gluten intolerance, as well as for those who follow a gluten-free diet.
© The Authors, published by EDP Sciences, 2017
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