FIELD: food-processing industry, in particular, production of farinaceous confectioneries.
SUBSTANCE: method involves preparing biscuit dough or short dough from mixture of wheat flour, pumpkin and/or melon cake flour, and/or milk thistle cake flour.
EFFECT: improved quality and consistency of dough and prolonged shelf live of products prepared from such dough.
2 tbl, 5 ex
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| BAKERY PRODUCTION METHOD | 2005 |
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RU2749906C1 |
