APPLICATION OF EXTRUDED ARTICLES MIXTURES OF WHEAT GRAIN AND SEEDS THISTLE IN TECHNOLOGY OF BOILED RYE-WHEAT BREAD

Authors

  • N. N. Shmatkova Penza State Technological University

Keywords:

rye-wheat flour wallpaper, milk thistle, pastry, custard bread

Abstract

The paper presents data on sensory evaluation and chemical composition of the extrudate mixture of wheat and milk thistle seeds. The results of studies on the influence of extra-date on the quality of rye-wheat bread custard.

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Published

2016-05-10

Issue

Vol. 3 No. 2 (2016)

Section

TRIBUNE OF YOUNG SCIENTISTS

License

Copyright (c) 2016 N. N. Shmatkova

Creative Commons License

This work is licensed under a Creative Commons Attribution 4.0 International License.