Abstract:
In recent years, the production of gluten-free
products has gained great popularity in the world. According to the
trends, the number of allergic diseases caused by the indigestibility
of certain food compounds, in particular gluten, is increasing. An
important factor in the health of the nation is the full nutrition of the
population, in connection with which the problem of studying the
mechanisms of health and ways of its preservation is extremely
urgent. One of the directions of the implementation of the state
policy in the field of healthy nutrition of the population of Ukraine
is the development of highly efficient technologies in the
processing industries of the agricultural industry, the search for new
domestic sources of raw materials and the creation of new
generations of food products enriched with vital trace elements.
The necessity and expediency of developing a technology
and recipe for the production of gluten-free products is due to the
growing trend in the number of allergic diseases caused by the
indigestibility of certain food compounds, in particular gluten. In
addition to people suffering from celiac disease and glutendependent
diseases, gluten intolerance is often accompanied by
other diseases. The reason for the threat of gluten consumption is
related to the use of wheat with a high gluten content, which was
bred in the 20th century. Cereals that contain the largest amount of
gluten include: wheat, rye, barley and products containing them.
