IMPROVEMENT OF THE ORGANOLEPTIC PROPERTIES OF OAT FLOUR IN THE PREPARATION OF BREAD PRODUCTS BY ADDING AN APPROPRIATE PROPORTION
Keywords:
Oatmeal, flour, volumetric mass, porosity, core, sourness, organoleptic, indicatorsAbstract
This article describes the results of the research conducted on optimizing the organoleptic characteristics of bread products made from corn flour. In this, scientifically based conclusions were made on determining the optimal proportions of bread making by mixing wheat flour with oat flour.
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