[Biomedical evaluation of new diabetic baked goods]

Medical and biologic assessment was made of new baked goods, the Salomat Uzbek diabetic press cakes, made of Category II wheat flour with addition of rice flour and whey. The diabetic press cakes contain increased levels of protein, some indispensable amino acids (lysine, leucine, valine), cellulose (approximately 3-fold more), and decreased carbohydrate level (1.4-fold), as compared to the traditional press cakes. Clinical studies have confirmed good consumption and therapeutic characteristics of the cakes.