COMPLEX STUDY OF A NEW TYPE OF BREAD
Gluten-free diet is currently gaining popularity not only among patients with celiac disease, but also among people with gluten intolerance, providing them with proper and safe food. The presented article is devoted to the creation of a new kind of gluten-free bread. The aim of the work was to study the effect on bread quality of various types of gluten-free flour. As a result, the optimal recipe for gluten-free bread was found, containing 50% wheat starch, 25% amaranth flour and 25% chickpea flour. The developed recipe will expand the range of gluten-free food products of domestic production.