2024
DOI: 10.5219/1987
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Assessment of the physicochemical profile of gluten-free flour and pasta products

Fariza Sagyntay,
Auelbek Iztaev,
Assel Borankulova
et al.

Abstract: The production of food products that do not contain gluten is being actively developed since it is not recommended for certain medical reasons, such as celiac disease. Therefore, developing high-quality and highly nutritional gluten-free (GF) pasta products is crucial. A shortage of domestic gluten-free food products characterises the consumer market of Kazakhstan. Buckwheat, rice, and corn flour are widely used to make gluten-free pasta. The results of the study showed that buckwheat flour contains significan… Show more

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