Abstract:It is urgent to enrich floury products with vegetable magnesium sources. One of such plants is garden spinach – one-year plant, a representative of Spinacia genus. For this aim, there were studied functional-technological properties of wholegrain flour for substantiating preparation in the chapatti technology.
Research results demonstrated that barley flour had the most water-absorbing capacity – 400 %, this parameter was almost twice less in rice and wheat flour. The most fat-retaining capacity was inherent … Show more
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