Abstract
In recent years, all over the world, special attention has been paid to the creation of specialized and medicinal food products, which play an important role in preventing the occurrence of various diseases and promoting health. The article presents data on the development of technology for the production of low-protein mixtures for baking (cake, cookies) for feeding children with phenylketonuria; the results of evaluating the developed low-protein mixtures for baking by organoleptic, physicochemical indicators are presented. The content of protein, phenylalanine and gluten in the experimental samples of baking mixes made according to the developed technology allows us to recommend them for use not only for patients with phenylketonuria, but also for patients with celiac disease, people with renal insufficiency.
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