Мучные изделия с продуктами переработки гречихи
2009
Vandakurova, N.I. | Stabrovskaya, O.I. | Kudinova, V.M. | Konova, N.I. | Markov, A.S., Kemerovo Inst. of Food Science and Technology (Russian Federation)
At present new products of processing buckwheat grain appeared – a flour and flakes having improves technological properties compared to groats and perspective for use in bread bakery and macaroni industry. The technological possibility to use buckwheat flour from steamed grain to produce macaroni was studied. The optimum addition dose was 5% of buckwheat flour – the products were pleasant in flavor and aroma retaining the form after cooking. The influence of buckwheat flour on the organoleptic, physico-chemical and structural and mechanical properties of dough and sugar cookies Chainoye. The plastic strength of the dough added with buckwheat flour was lower than in the control. An analysis of the quality of bakery products has shown that adding 5% of buckwheat flakes has a positive influence on the organoleptic characteristics of quality: the product acquire a pleasant flavor and aroma. Doses of 10-15% are perspective to incorporate into multi-component baking mixtures comprising baking improvers. A possibility and appropriateness of using from steamed buckwheat and flakes was shown for expanding the range of flour products of high biological value
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