The influence of secondary raw materials of grain processing on the rheological properties of the dough
M. Zh. Yessembek,
B. K. Tarabayev,
A. M. Omaralieva
et al.
Abstract:The development of technologies and new recipes for bakery products with increased nutritional value is a promising direction for the food industry. The expansion of the assortment is due to the introduction of additional raw materials, one of the options of which is rice and buckwheat flour. Rice and buckwheat flour contain a wide range of biologically active substances that, when added to food, have a beneficial effect on the human body. The main objects of research were flour composite mixtures obtained by … Show more
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