: In this article, the technology of making cookies and cakes from sorghum flour was studied. Its chemical composition and functional properties were analyzed, and its impact on product quality was assessed. Due to the absence of gluten, the need for additional components to improve the dough structure was substantiated. Studies have shown the importance of dough composition, aeration, and temperature regime. As a result, an improvement in the porosity, taste, and shelf life of the products was revealed, and corn flour proved to be a promising raw material for gluten-free products.  

Sorghum, gluten-free products, technology

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