The Study of the Possibility of Using Low-Calorie Foods in the Technology of Flour Confectionery Production
The article demonstrates the advisability of substituting high-grade wheat flour in the formulation of a sponge cake semi-finished mix with the mix of oat, corn and gram flour.An oat, corn and gram flour mix contains much more protein than wheat flour.This mix contains a significant amount of globulin, which suggests an evident foaming capacity of