[Onion - new flavouring in baking]
1984
Kaludjerski, G. (Tehnoloski fakultet, Novi Sad (Yugoslavia)) | Psodorov, Dj. | Filipovic, N. | Petrovic, D.
Results of testing indicate that addition of fried onion has negative effect on physical and chemical properties of dough, but does not call for changes in the production process. Bread with fried onion has a very pleasant smell and taste which makes up for certain deterioration of quality indicators. A special kind of bread is made of T-850 flour with fried onion. Pastry with fried onion is of a high quality and would be well accepted on the market and eaten with meat and milk products, for breakfast.
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Эту запись предоставил Unassigned data from Yugoslavia