Agricultural Science Euro-North-East

Scientific journal
of the North-East Regional Agricultural Scientific Centre

Phone (8332) 33-10-43
(8332) 33-07-21
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Optimal ratio of wheat, rye and triticale flour at manufacture of biscuits

Lapteva N.K., Mit'kinyh L.V.

E-mail: niish-sv@

The influence of pilled rye and triticale flour of first-class on wetting and organoleptic features of biscuits at different ratio of the flours with wheat flour of first-class is studied.  The optimal ratio of the flours at manufacture of biscuits is determined.

Keywords: biscuits, porosity, wetting, organoleptic features, wheat, rye and triticale flour