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USING OF SPELT FLOUR FOR PASTRIES PRODUCTION
Journal: International Scientific Journal "Internauka" (Vol.1, No. 101)Publication Date: 2021-01-31
Authors : Furmanova Yuliia; Pavliuchenko Olena; Kurinna Maryana; Siryk Vadym;
Page : 78-82
Keywords : spelt flour; wheat flour; dough from spell flour; pastry;
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Abstract
Theoretical proofing of usage spelt flour for pastry technologies at the restaurant establishments are presented in the paper. Wheat flour has been compared to spelt flour. Structural-chemical and visco-elastic characteristics of dough made from wheat and spelt flour types were analysed. Authors have been recommended recipes for gallette biscuits and cakes due to the gluten structure.
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Last modified: 2021-10-12 18:14:59