Technological parameters for the production of gluten-free biscuits

Technological parameters for the production of gluten-free biscuits have been developed. wheat flour containing gluten has been replaced with gluten-free oat and corn flour. Also, eggs or melange traditionally used for biscuits were replaced with chickpea flour soaked in mineral carbonated water. Th...

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Bibliografski detalji
Glavni autori: E. A. Pyanikova, A. E. Kovaleva, O. A. Krivdina, A. S. Ryazantseva
Format: Artigo
Jezik:Russo
Izdano: Voronezh state university of engineering technologies 2022-01-01
Serija:Vestnik Voronežskogo Gosudarstvennogo Universiteta Inženernyh Tehnologij
Teme:
gluten-free sponge cake, production technology, oat flour, corn flour, chickpea flour, sweetener, mineral water
Online pristup:https://www.vestnik-vsuet.ru/vguit/article/view/2865
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