References
1. On the basis of the Russian Federation’s state policy in the field of healthy nutrition for the period up to 2020: Oder of the RF Government of 25.10.2010 number 1873-r. Rossiyskaya gazeta [Russian Newspaper]. 03.11.2010: 19. (in Russian)
2. Strategies to improve the quality of food products in the Russian Federation until 2030: Oder of the RF Government of 29.07.2016 number 1364-r. (in Russian)
3. Chugunova O.V., Leyberova N.V. The technology of gluten-free cake processing. Pat. RU 2458508; 2012. (in Russian)
4. Chugunova O.V., Leyberova N.V. The technology of gluten-free sugar cookies “Funny stars” processing. Pat. RU 2466541; 2012. (in Russian)
5. Zharkova I.M., Khromykh M.V. The technology of gluten-free flour confectionery product processing. Pat. RU 2538400; 2014. (in Russian)
6. Magomedov G.O., Shevyakova T.A., Sibirko K.I. The technology of gluten-free cake processing. Pat. RU 2541654; 2015. (in Russian)
7. Rade-Kukic R., King L.R., Gloria-Hernandes H. Gluten-free biscuits comprising Brassicaceae seed protein. PCT/EP2016/076245; 2016.
8. Zharkova I.M., Miroshnichenko L.A., Roslyakov Yu.F., Klikonos A.A. Method of production of gluten-free bread. Pat. RU 2579257; 2015. (in Russian)
9. Schekoldina T.V., Sokol N.V., Khristenko A.G., Chernikhovets E.A. A method of preparing gluten-free cookies. Pat. RU 2618119; 2016. (in Russian)
10. Paulus J., Perez-Gonzalez A.J., Dar Y.L., Kulkarni R. Gluten-free bakery products. EP 2269464; 2010.
11. A balanced omega-6/omega-3 fatty acids ratio, cholesterol and coronary heart disease : World review of nutrition and dietetics. Vol. 100. Ed. By A.P. Simopoulos, F. De Meester., et al. Basel: Karger; 2009: 125 р.
12. Zaytseva L.V., Nechaev A.P. Polyunsaturated fatty acids in the nutrition: modern view. Pishchevaya promyshlennoct’ [Food Industry]. 2014; (4): 14-9. (in Russian)
13. Fats and fatty acids in human nutrition: report of an expert consultation. Rome: Food and Agriculture Organization of the United Nations; 2010 (FAO Food and Nutrition Paper 91). 170 p.
14. Standards f physiological needs for energy and feedstuff s for various groups of the population of the Russian Federation. Metodicheskie rekomendatsii. MR 2.3.1.2432-08. Moscow: Ministry of Healthcare of the Russian Federation; 2008: 42 p. (in Russian)
15. Puchkova L.I. Laboratory practicum on technology of baking production. 4 ed. St. Petersburg: GIORD, 2004: 264 p. (in Russian)
16. Bogatyreva T.G., Ruban N.V., Vaskina V.A., Belyavskaya I.G. Protein-polysaccharide mixtures for increasing the duration of storage of oil creams. Pishchevaya promyshlennost’ [Food Industry]. 2015; (3): 24-6. (in Russian)
17. Zaitseva L.V., Yudina T.A., Baykov V.G., Lavrova A.V. Effect of chia flour with a high content of 0-3 fatty asids on quality and nutritional value of bread. Khleboprodukty [Bread Products]. 2014; (3): 48-50. (in Russian)
18. Zaytseva L.V., Yudina T.A., Baykov V.G. Enrichment of bakery products omega-3 fatty acids. Konditerskoe i khlebopekarnoe proizvodstvo [Confectionery and Bakery Production]. 2014; (7): 24-7. (in Russian)
19. Zaytseva L.V., Yudina T.A., Klevets M.A. Production of bakery products for a healthy diet using a milk fat replacer enzyme transesterification. Pishchevaya promyshlennost [Food Industry]. 2012; (5): 70-2 (in Russian)
20. Zaytseva L.V., Yudina T.A., Yudin A.Yu., Klevets M.A. Use of substitute of dairy fat of an enzume retherification for improvement of white bread quality. Khleboprodukty [Bread Products]. 2012; (6): 60-2. (in Russian)
21. Zaitseva L.V., Yudina T.A., Baykov V.G., Lavrova A.V.Combined effect of chia flour and fat product enzymatic transesterification on quality and nutritional value of wheat bread. Khleboprodukty [Bread Products]. 2014; (4): 60-2. (in Russian)
22. Zaitseva L.V., Yudina T.A., Ruban N. The quality of the rye flat-bread with the addition of flour of Chia oil and fat and the product of enzymatic interesterification. Storage and processing of agricultural products [Khranenie i Pererabotka Sel’khozsyr’ya]. 2017; (5): 31-4. (in Russian)
23. Zaitseva L.V., Yudina T.A., Ruban N. The effect of Chia flour on the nutritional value and freshness of rye cakes. Storage and processing of agricultural products [Khranenie i Pererabotka Sel’khozsyr’ya]. 2017; (6): 25-8. (in Russian)
24. Krasilnikov V.N., Mekhtiev V.S., Markina V.Yu., Timoshenko Yu.A. Lupin: creation of functional food products, contribution to food security of the country. Storage and processing of agricultural products [Khranenie i Pererabotka Sel’khozsyr’ya]. 2015; (8): 43-9. (in Russian)
25. Mekhtiev V.S. Proteins of lupine grain : their biochemical and technological properties, use in products for preventive nutrition: Diss. St. Petersburg; 2009. (in Russian)
26. Zaitseva L.V., Yudina T.A., Ruban N.V.,YudinA. Yu., SpiryugovA.N. The technology of gluten-free bread processing. Pat. RU 2693092; 2019. (in Russian)