ITM Web Conf.
Volume 10, 20172017 Seminar on Systems Analysis
|Number of page(s)||3|
|Section||Systems and Control Engineering|
|Published online||15 March 2017|
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
This is an Open Access article distributed under the terms of the Creative Commons Attribution License 4.0, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.
Current usage metrics show cumulative count of Article Views (full-text article views including HTML views, PDF and ePub downloads, according to the available data) and Abstracts Views on Vision4Press platform.
Data correspond to usage on the plateform after 2015. The current usage metrics is available 48-96 hours after online publication and is updated daily on week days.
Initial download of the metrics may take a while.