DETERMINATION OF THE EFFECT OF FLOUR PRODUCED FROM AMARANTIC SEED AND GUM ARABIC «FIBREGUM» ON THE DOUGH STRUCTURING PROCESS IN THE DEVELOPMENT OF HIGH BIOLOGICAL VALUE CRACKERS TECHNOLOGY
DOI:
https://doi.org/10.30890/2567-5273.2019-09-01-018Keywords:
wheat flour, amaranth flour, biological value, gum arabic, crackers, technologyAbstract
The peculiarity of the use of amaranth seed flour in technology of high biological value crackers is considered in the article. It is proved that amaranth flour has very low technological properties. On the basis of pharinographic studies it has been esta
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References
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