Quality formation of flour, meat, fermented milk products for hotels and diet restaurans

Abstract

Technologies and recipes of soy and chickpea flour enriched with vitamins and micronutrients have been developed. Quality of special diet oriented bread, sausages and fermented milk products has been formed as a result of their use as a food ingredient. High dietary and specialized properties of the developed products for people with iodine-deficiency and selenium-deficiency disorders, gluten intolerance and chronic colitis have been scientifically grounded. Recommendations have been provided on daily consumption of the developed products taking into account enriching ingredients after sell-by date. It is recommended for scientists and practical specialists of the filed, as well as for post graduate students and students who conduct scientific researches targeted at formation of quality of specialized diet products.