Examination of the effect of alternative raw materials on the quality of bakery half-finished products
Annotation
The present-day tendencies of resource saving coupled with improvement of biological value of foods makes confectionary look for new alternative sources of raw materials. Promising raw material for confectionery articles is second-grade flour obtained at macaroni grinding of hard wheat (Durum). It is important to appreciate the effect of this raw material on functional properties of baked half-finished products both at the stage of baking and in finished products.
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