УДОСКОНАЛЕННЯ ТЕХНОЛОГІЇ ПІСОЧНОГО ТІСТА З ВИКОРИСТАННЯМ БЕЗГЛЮТЕНОВОЇ СИРОВИНИ

Nataliia Stukalska; Kateryna Poludnova; Nataliia Stukalska; Kateryna Poludnova

doi:10.30888/2663-5712.2025-34-01-046

IMPROVEMENT OF SHORT DOUGH TECHNOLOGY USING GLUTEN-FREE RAW MATERIALS

Authors

Nataliia Stukalska National University of Food Technologies https://orcid.org/0000-0001-6590-7170
Kateryna Poludnova National University of Food Technologies https://orcid.org/0009-0005-9846-3672

DOI:

https://doi.org/10.30888/2663-5712.2025-34-01-046

Keywords:

shortcrust pastry, quinoa, lentil, amaranth, technology, nutritional value.

Abstract

The study involved an analysis of modern scientific approaches to improving the technology of flour-based confectionery products, particularly shortcrust pastry, using unconventional raw materials. The inclusion of quinoa, red lentil, and amaranth flours

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Published

2025-11-30

How to Cite

Стукальська, Н., & Полудньова, К. (2025). IMPROVEMENT OF SHORT DOUGH TECHNOLOGY USING GLUTEN-FREE RAW MATERIALS. SWorldJournal, 1(34-01), 54–61. https://doi.org/10.30888/2663-5712.2025-34-01-046