Pastry (cakes) are an attractive position for production as a specialized product, their recipes can be designed in accordance with the needs of the consumer, with the specified properties. The shelf life of such products is limited to 7 days. Complex logistics to remote uluses of the Republic of Sakha (Yakutia) potentiates the development of recipes and technologies for products with a long shelf life. For pastry, this solution may be the use of partial baking. In this regard, the aim of the study is to apply the technology of delayed partial baking of specialized pastry (cakes) for use in remote areas of the Republic of Sakha (Yakutia). Research objectives: to develop parameters of delayed partial baking of whole-grain gluten-free cakes; study of quality indicators at different stages of production and during storage; study of the content of precursors to acrylamide formation (aspartic acid and asparagine). The proposed recipe and technology allow increasing the shelf life of products based on a mixture of whole grain rice flour and green whole grain buckwheat up to 180 days when storing partially baked products at minus 180C. The products can be recommended as a gluten-free product and a source of dietary fiber, with the content of the latter 16% of the recommended daily intake. The organoleptic properties of the products after additional baking meet the requirements of regulatory documents. Data on the content of asparagine as a precursor to the formation of acrylamide were obtained. The total content of aspartic acid and asparagine in traditional baking is 10.6% lower than in additionally baked products. This result allows us to predict a decrease in the concentration of acrylamide in such partially baked products with additional baking after freezing. The proposed technology of partial baking for whole grain gluten-free cakes allows us to obtain a product of standard quality regardless of the place of its production, to increase the shelf life of the product, while leaving a "clean label", without the use of food additives and to ensure the stability of supplying the population of hard-to-reach areas of the Republic of Sakha (Yakutia) with specialized products.

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