Abstract
The possibility of using extruded wheat flour for muffins, defined rational technological parameters and objects of study in its evaluation criterion poluchenii.vybrany-content of water-soluble substances in the flour. Set the interval of variation of selected parameters of extrusion processing of wheat baking flour .. The influence of extruded wheat flour on the rheological properties of dough muffin, organoleptic and physico-chemical characteristics of the finished product, and the results of evaluation of the tasting muffins. The state of water in the muffin method of NMR relaxation, the conclusion is drawn on the possibility of prolonging the shelf life of finished products.Keywords
Extruded wheat flour, NMR relaxation, water-holding capacityREFERENCES
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