The technology of the bakery product made from short yeast dough with the useof the fruit puree based on the topinambour (Helianthus tuberosusl.) is developed. The organoleptic, physical-chemical characteristics of the bakery productnew type, as well as conditions and termsof its storage are determined.
bakery product new type, puree basedontopinambour, organoleptic, physical-chemical characteristics, conditions and terms of storage
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