{"title":"获得无麸质高蛋白饼干的方法","authors":"I. LAZOVA-BORISOVA, Namik Durmishi","doi":"10.17930/agl2023213","DOIUrl":null,"url":null,"abstract":"The purpose of the study is to select suitable flours according to its mineral composition to obtain gluten-free high protein biscuits. From the study it was found that when glues of whole grain rice flour , walnut flour and freeze-dried raspberries flour are put in suitable proportions, gluten-free biscuits are with good technological parameters can be obtained. The biscuits are with high protein and fats. They are with low carbohydrates composition. The new products are without GMO, artificial colors and flavors. They are with Fe, Zn, Ca.","PeriodicalId":44979,"journal":{"name":"AgroLife Scientific Journal","volume":" 891","pages":""},"PeriodicalIF":0.6000,"publicationDate":"2023-12-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":"{\"title\":\"METHOD FOR OBTAINING GLUTEN FREE HIGH PROTEIN BISCUITS\",\"authors\":\"I. LAZOVA-BORISOVA, Namik Durmishi\",\"doi\":\"10.17930/agl2023213\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"The purpose of the study is to select suitable flours according to its mineral composition to obtain gluten-free high protein biscuits. From the study it was found that when glues of whole grain rice flour , walnut flour and freeze-dried raspberries flour are put in suitable proportions, gluten-free biscuits are with good technological parameters can be obtained. The biscuits are with high protein and fats. They are with low carbohydrates composition. The new products are without GMO, artificial colors and flavors. They are with Fe, Zn, Ca.\",\"PeriodicalId\":44979,\"journal\":{\"name\":\"AgroLife Scientific Journal\",\"volume\":\" 891\",\"pages\":\"\"},\"PeriodicalIF\":0.6000,\"publicationDate\":\"2023-12-31\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"\",\"citationCount\":\"0\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"AgroLife Scientific Journal\",\"FirstCategoryId\":\"1085\",\"ListUrlMain\":\"https://doi.org/10.17930/agl2023213\",\"RegionNum\":0,\"RegionCategory\":null,\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"Q4\",\"JCRName\":\"AGRONOMY\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"AgroLife Scientific Journal","FirstCategoryId":"1085","ListUrlMain":"https://doi.org/10.17930/agl2023213","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q4","JCRName":"AGRONOMY","Score":null,"Total":0}
METHOD FOR OBTAINING GLUTEN FREE HIGH PROTEIN BISCUITS
The purpose of the study is to select suitable flours according to its mineral composition to obtain gluten-free high protein biscuits. From the study it was found that when glues of whole grain rice flour , walnut flour and freeze-dried raspberries flour are put in suitable proportions, gluten-free biscuits are with good technological parameters can be obtained. The biscuits are with high protein and fats. They are with low carbohydrates composition. The new products are without GMO, artificial colors and flavors. They are with Fe, Zn, Ca.
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