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Development of dough recipes for dumplings with the addition of buckwheat flour
Journal: Science Journal "NovaInfo" (Vol.1, No. 84)Publication Date: 2018-05-16
Authors : Safargalina Elmira Flyurovna;
Page : 48-51
Keywords : DUMPLINGS; BUCKWHEAT FLOUR; SUCCINIC ACID; DOUGH; FLOUR PRODUCTS; ORGANOLEPTIC PROPERTIES; STICKINESS; GLUTEN;
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Abstract
The results of the development of the test formulation for dumplings with the addition of buckwheat flour. The necessity of using succinic acid to improve the quality of the test for dumplings is justified.
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Last modified: 2018-05-17 05:25:27