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The use of glucan-containing grain materials in the technology of foam-like pastries
2018
Harčova Nauka ì Tehnologìâ
This article shows the prospects of using glucan-containing cereal grain materials in the production of baked goods. The results of the research are presented of how oat and barley flours and the method and stage of adding them effect on the quality of foam-like dough and semi-finished sponge-cakes. During the research, these types of flour were introduced at two stages: while churning the mixture of sugar and eggs, after wetting them and replacing part of the mélange (15%, 25%, 35%) with
doi:10.15673/fst.v12i3.1042
fatcat:pjvnyxxgrrbzvfrexr3aseljeu