Research of rheological indicators of the using the flour of germinated legumes
The object of research is biscuit dough using flour from sprouted legumes with varying proportions of replacement by reducing wheat flour. The effect of legume flour with a replacement rate of 5, 10, 15, 25% is studied. The importance of the research is due to the fact that biscuits are high-calorie...
| Main Authors: | , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
PC Technology Center
2020-10-01
|
| Series: | Technology Audit and Production Reserves |
| Subjects: | |
| Online Access: | http://journals.uran.ua/tarp/article/view/213199 |