Efficiency of Improve the Design Efficiency of Automated Control Systems Based on a Specialized Digi

Abstract

An increasing number of people recently refuse to consume products containing gluten, citing its harmful effects on the body . According to WHO data, about 1% of the world's population suffers from celiac disease, a hereditary gluten intolerance. Celiac disease requires strict adherence to a special gluten-free diet. The article describes the expediency of using leaven of a spontaneous fermenter from the flour of cereal crops (corn, buckwheat and rice) in the technology of gluten-free bread. It was established that leavens have a positive effect on the physico-chemical and organoleptic indicators of finished products with a control sample.