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.
semi-finished spice cake, flour, composites, high-protein components, taste, yellowness, shape stability
1. Curkova K.E., Andreeva N.A. Pischevaya cennost' konditerskih izdeliy i ih rol' v pitanii. - M.: Pisch. prom-st', 1969. - 96 s.
2. Skuratovskaya O.D. Kontrol' kachestva produkcii fiziko-himicheskimi metodami // Muchnye konditerskie izdeliya. - M.: DeLi print, 2001. - 141 s.
3. Kompozitnye muchnye smesi v hlebopechenii i konditerskom proizvodstve: prakt. rekomendacii / Yu.V Kolmakov, L.A. Zelova, I.V. Pahotina [i dr.]. - Omsk: OOO «Sfera», 2010. - 92 s.
4. Bazavluk I.M. Uskorennyy metod polumikro K'el'dalya dlya opredeleniya azota v rastitel'nom materiale pri geneticheskih i selekcionnyh issledovaniyah // Citologiya i genetika. - 1968. - T. II. - № 3. - S. 249-250.
5. Fasolevyy komponent v hlebopechenii i konditerskih izdeliyah: metod. posobie / Yu.V. Kolmakov, L.A. Zelova, N.G. Kazydub [i dr.]. - Omsk: Poligraf. centr KAN, 2013. - 50 s.