Expanding the range of gluten-free flour confectionery products based on the analysis of consumer preferences

Abstract

The relevance of the chosen topic is due to the need to expand the range of enriched flour confectionery products without gluten. A recipe for gluten-free cookies enriched with dietary fiber and omega-3 fatty acids, with a balanced amino acid composition without additional food additives with a minimum set of ingredients characteristic of a “Clean Label” has been developed.