CONCEPTUAL BASIS OF THE FORMULATION OF GLUTEN-FREE PRODUCTS BASED ON THE USE OF DOMESTIC PLANT RAW MATERIALS (

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.