Popov V.P., Sidorenko G.A., Biktimirova G.I, Zinyukhin G.B., Krahmaleva T.M.
ELECTROCONTACT BISCUIT PASTRIES WITH PARTIAL REPLACEMENT OF FLOUR STARCH ^{[№ 6 ' 2014]}
Studies the influence replacement of flour, a member of the recipe of the cake, starch in the process of electrocontact baking and quality of finished products. The proposed system of quality assessment biscuit Ek-baking-based, integrated indicators organoleptic and physical-chemical properties of the finished products.