Abstract
The purpose of this research is to create a new way of making gluten-free foods. Gluten-free cereals acreages in Russia were analyzed. It was revealed that gluten-free cereals have much less acreages than wheat one which is why gluten-free food production in Russia is so poorly developed. It is suggested to use sorghum flour as gluten-free non-traditional raw material. Physical-chemical properties of sorghum flour were determined. Gluten-free biscuit, custard and chocolate cream were obtained. Determination of obtained products organoleptic properties was conducted by potential gluten intolerant customers.
Sign-in/Register to access full text options 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callMore From: IOP Conference Series: Earth and Environmental Science
Disclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
