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В работе приведено обоснование практического и теоретического применения льняной муки, изложена сущность применения льняной муки в хлебопечение на основе результатов исследования физико-химических и органолептических свойств хлебобулочных изделий на смеси ржаной и пшеничной муки и с применением льняной муки. Приведены рецептуры и технология производства, рассчитана пищевая и энергетическая ценность.
This thesis includes the practical and theoretical applying of flax flour, the value of flax flour in baking based on the results of research of the physicochemical and organoleptic analysis of bakery products on a mixture of rye and wheat flour with using flax flour. There are recipes and production technology in the research as well as the nutritional and energy value is calculated.
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