| Popis: |
The article considers the possibility of using grape seed flour in the recipe of a breakfast bun in the amount of 10 and 15% by weight of wheat flour and grape seed oil instead of margarine. The data of mixograms and Mixolab profilers are presented, which differ in the parameters of the rheological profile and indices. It is determined that the biotechnological properties of the semi-finished product allow you to reduce the duration of the technological process and choose the non-stick method for preparing the dough. It is noted that the experimental sample with a 10% content of grape seed flour in the recipe has a pleasant coffee color of the crumb, a pronounced, harmonious, pleasant aroma, the content of antioxidants increases, which allows us to recommend it for therapeutic and preventive nutrition. |
