The problems of rational nutrition of the population require an expansion of the range of manufactured flour products of therapeutic and prophylactic properties. One of the key directions in expanding the range of such products is the creation of products with detoxifying properties, due to the environmental situation of the modern world and food products for celiac patients. The relevance of producing pectin-containing cookies with a reduced gluten content is considered. The regularities of the viscosity formation, electrical conductivity, and friction force of pectin solutions depending on the type and quantitative ratio of combined pectin substances have been established. The flour composition effect on the dynamics of dough process and the formation of rheological properties of the dough has been proved. The optimal ratio of corn, wheat, and rye flour in a composite mixture used for the production of cookies with a reduced gluten content has been established. The optimal balance of composite mixtures for the production of cookies was determined based on the rheological characteristics of the dough with a combination of pectin substances in a reasonable ratio during the process of kneading.
