FOOD RESOURCES 2014. Issue N 2. Article 02

02. Technological aspects of the use of spelt flour in bakery
 
V. Drobot, L. Mikhonok, A. Semenova
Pages: 15-17
 
Abstract
It was investigated the baking properties of whole-spelt flour and established the expediency use of its in composite mixtures.
 
Key words: Spelt flour, baking properties, oat flakes, composite mixture, dry wheat gluten, ascorbic acid
 
References
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