Optimal ratio of wheat, rye and triticale flour at manufacture of biscuits
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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
