METHOD FOR OBTAINING GLUTEN FREE HIGH PROTEIN BISCUITS

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Iliana LAZOVA-BORISOVA
Namik DURMISHI

Abstract

The purpose of the study is to select suitable flours according to its mineral composition to obtain gluten-free high
protein biscuits.
From the study it was found that when glues of whole grain rice flour , walnut flour and freeze-dried raspberries flour
are put in suitable proportions, gluten-free biscuits are with good technological parameters can be obtained.
The biscuits are with high protein and fats. They are with low carbohydrates composition. The new products are
without GMO, artificial colors and flavors. They are with Fe, Zn, Ca.

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How to Cite
Iliana LAZOVA-BORISOVA, & Namik DURMISHI. (2023). METHOD FOR OBTAINING GLUTEN FREE HIGH PROTEIN BISCUITS. AgroLife Scientific Journal, 12(2), 95–100. https://doi.org/10.17930/AGL2023213
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