Innovative technology of flour confectionery products for therapeutic and preventive nutrition of patients with diabetes mellitus

Recently, much attention has been paid to the introduction of raw materials with a low glycemic index into food industry, among which buckwheat, oat and barley flour occupy special place. The use in formulation confectionery products makes it possible improve both organoleptic physicochemical properties product. They also allow reduce energy value such by reducing amount wheat flour, low-calorie margarine, melange at same time significantly increase biological With aim adjusting chemical composition, three recipes for cookies have developed wheat-oat, wheatbuckwheat wheat-barley, replacement water recipe an infusion from collection herbs “Arfazetin-E”, replacing part margarine linseed oil, addition flakes flaxseed, as well aqueous solution sorbitol stevioside, apple pectin, iodized salt flavocene (dihydroquercetin). introduced components will structural mechanical dough, indicators finished product, bring composition closer formula balanced nutrition. unconventional industry enrich biscuits dietary fiber, vitamins, mineral components. From results analysis nutritional value, follows that product contains vitamins B1, B2, β-carotene E, can be used therapeutic prophylactic non-traditional vegetable origin leads decrease its calorie content.