FIELD: food industry.
SUBSTANCE: bakery product is produced with usage of a flour/starch component containing flour exposed to wet thermal treatment and is gluten-free. Flour exposed to wet thermal treatment is represented by tapioca flour. The proposed bakery product is in a greater degree similar to a traditional one, containing wheat flour in comparison with other gluten-free products.
EFFECT: product preventive properties improvement.
5 cl, 28 tbl, 4 ex
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