A study of the possibilities of using linseed flour and rice husk fiber as an additional source of raw materials in the bakery industry

The paper is devoted to solving the problem of the nutritional and biological value of rye-wheat bread by enriching it with non-traditional local plants raw materials – linseed flour and rice husk fiber. Rice husks are rarely used in bakery production, and in most cases remain unprocessed. However,...

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Autores principales: Zilikha Moldakulova, Meruyet Bayisbayeva, Galiya Iskakova, Fatima Dikhanbayeva, Assel Izembayeva, Viera Sottnikova
Formato: article
Lenguaje:EN
RU
UK
Publicado: PC Technology Center 2021
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Acceso en línea:https://doaj.org/article/b8af4b27407d46c386d58c55a1073db8
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