RESEARCH ON OBTAINING NOODLES FROM NON-BREADABLE FLOURS FOR PEOPLE WITH GLUTEN INTOLERANCE

Abstract

In the Republic of Moldova, as in other countries in the world, there is an increase in the number of people suffering from celiac disease, one of the most common chronic digestive disorders. This disease is difficult to diagnose and the only treatment being a strict diet, by avoiding the consumption of gluten-containing products. This article analyzes the assortment and sale price of agglutenic products from the Republic of Moldova and presents new technologies for obtaining noodles from unpanifiable brown rice flour with acceptable sensory and physico-chemical characteristics and with a sale price accessible to all social categories of people with gluten intolerance. The following methods were used to achieve the aims of the paper: empirical (observation methods based on the collection of information on types of agglutinative products), experimental methods - for the elaboration of new technologies for the production of noodles, and calculation methods - for determining the energy value, indicators nutritional value and cost of manufactured products. Following this study, recipes and the technology for obtaining 4 types of noodles from brown rice flour without additives and with additives were developed.