Алматы технологиялық университетінің хабаршысы (Jan 2021)
Study of the effect of non-traditional types of flour on a butter biscuits staling
Abstract
In this article, the influence of corn and pea flour in the amount of 5-25% of the weight of wheat flour of grade 1 on the staling of butter cookies was revealed. Corn flour gives splendor to the pastry, which, in turn, provides crumbly finished products. It was found that cookies with the addition of corn flour in the amount of 20%, and pea flour 15% of the weight of wheat flour retained its softness when storing cookies for 20-30 days.
