Abstract
The development of a competitive special purpose food products is a topical area of development in the food in¬dustry. It has been identified that the change of pastry goods recipe by exclusion baking flour from its ingredients changes functional and technological qualities of the semi-finished product (dough), plus the new consumer qualities formation of finished goods. The optimum ratio of buckwheat and rice flour in waffles recipes has been chosen taking into account the organoleptic and physical-chemical qualities of the finished goods.Keywords
Waffles, gluten-free products, merchandise evaluation, experiment data, mathematical processing.REFERENCES
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