Features of the production technology low-protein foods
https://doi.org/10.47612/2073-4794-2021-14-3(53)-98-104
Abstract
Phenylketonuria is a hereditary disease associated with a violation of the metabolism of amino acids, in particular phenylalanine. It is accompanied by the accumulation of phenylalanine and its toxic products in the tissues, which leads to severe damage to the central nervous system, manifested, in particular, in a violation of mental development. An important component of the life support of such patients is the observance of a low-protein diet. The article describes the features of manufacturing technologies for lowprotein products, including such as low-protein pasta and cereals, low-protein dry mixes, small-piece bakery products. The technological process and equipment for the production of low-protein products are described, as well as the characteristics of the intake range of products are given.
Keywords
About the Author
A. I. Grigel
RUE “Scientific and Practical Center for Foodstuffs of the National Academy of Sciences of Belarus”
Belarus
Belarus
Alexey Iosifovich Grigel, leading mechanical engineer of the pilot production
220037, Minsk, Kozlova str., 29
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Review
For citations:
Grigel A.I. Features of the production technology low-protein foods. Food Industry: Science and Technology. 2021;14(3):98-104. (In Russ.) https://doi.org/10.47612/2073-4794-2021-14-3(53)-98-104
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