PROSPECTS OF WHEY APPLICATION FOR GLUTEN-FREE RAW MATERIALS RHEOLOGICAL PROPERTIES OPTIMIZATION IN MODEL TEST SYSTEMS

Abstract

Nowadays a serious problem of specialized food production industry is to improve the quality of gluten-free food products. The use of different kinds of food micro-ingredients does not provide fully the necessary structural and mechanical properties of gluten-free dough. Application of cheese whey in the formulation of gluten-free plant raw materials model systems allows solving the problem of secondary dairy raw materials rational utilisation to ensure gluten-free dumpling dough optimal rheological properties.