Researches on the use of spirulina in the production of flour products

Abstract

The study includes a documentary survey of the main categories of cereal products, their flours and dyes used as a raw material in the production of flour products. There are presented the technologies for the production of cookies, methods of obtaining the flour and the possibilities of using natural dyes and spirulina in the food industry. This research is aimed at the manufacture of bakery products for people suffering from gluten intolerance, and correspond to the following requirements: to be gluten-free, absence of allergic factors, characterised by nutritional principles necessary for correction of metabolism disorders, accessible price and high quality.