THE NEW PASTRY PRODUCTS OF BIOLOGIC VALUE WITH THE USE OF TOPINAMBOUR POWDER

N.V. Dudenko, L.F. Pavlotska, V.G. Gorban, V.I. Zhoglo

The purpose of this research was the development of recipes of new low-calorie pastry products with high biological value. The possibility of substitution of flour and sugar in short semi- finished product for topinambour powder was studied. The research has been shown that the best substitution is 10% of flour and 75% of sugar for topinambour powder.

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