Synapse
⌘+K
Synapse
PulseExploreClubsResearchersJournals
Instagram
HomeClubsExplore
September 28, 2025Food Industry

Evaluation of replacing wheat flour with a gluten-free composition in cookie technology

View Full Paper
Ask AI
Bookmark
Share

Authors

ИРИрина РезниченкоTMTatyana Miroshina

Discussion

Loading...

Member takes

Overview

Experimental analysis demonstrates enhanced nutritional value in cookies using flaxseed and buckwheat flour, indicating improved dietary options.

Key Points

  • Replacing wheat flour with a blend of rice, flaxseed, and green buckwheat flour improved nutritional content.
  • The optimal mixture ratio of flours was determined as 70:15:15, enhancing protein and fiber levels significantly.
  • The study revealed a 20% reduction in sugar content while maintaining cookie quality.
  • Cookies made with the composite flour had a 9% reduced energy value compared to traditional recipes.

Cite This Study

Резниченко et al. (2025) studied this question.

synapsesocial.com/papers/68d9051441e1c178a14f495ehttps://doi.org/10.29141/2500-1922-2025-10-3-4
View Full Paper
Ask AI
Bookmark
Share

Also Consider

Synapse has enriched 5 closely related papers on similar clinical questions. Consider them for comparative context:

  1. 1A flour composite mixture for gluten-free confectionery2024 · 2 citations
  2. 2Formation and Standardization of Gluten Free Cookies made from Buckwheat (Fogopytrum Esculentum) Flour2024 · 1 citations
  3. 3Development of recipes and technology for butter cookies using various types of flour and flax seeds2024 · 1 citations
  4. 4POTENTIAL OF BUCKWHEAT FLOUR IN GLUTEN-FREE BREAD, PASTA AND CONFECTIONERY PRODUCTION2025 · 1 citations
  5. 5Development of gluten-free cookie using composite flour from corn and lentil flours: Study by response surface methodology2024