WADS WITH THE ENHANCED PROTEIN CONTENT
Abstract and keywords
Abstract (English):
The authors offer the new sort of the semi-finished spice cake on the basis of the wheat flour with the addition of the high-protein flour components from the naked-grain oat and barley sorts and other cultures providing the enhanced protein content and the good taste of the finished products.

Keywords:
semi-finished spice cake, flour, composites, high-protein components, taste, yellowness, shape stability
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References

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