MATHEMATICAL MODEL OF RESOURCE-SAVING PRODUCTION TECHNOLOGY OF BAKED GOODS WITH AMARANTH FLOUR
Amaranth is a promising raw ingredients enriching bakery products, in the work used grade “Flight” Saratov breeding. The article discusses the effect of amaranth flour and the type of liquid that goes into the dough baking on the baking properties of the semi-finished product and the quality of th...
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| Main Authors: | , , , |
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| Format: | article |
| Language: | EN |
| Published: |
Alma Mater Publishing House "Vasile Alecsandri" University of Bacau
2020
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| Subjects: | |
| Online Access: | https://doaj.org/article/006556a448f04207a2d370463fef426d |
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