The possibility of using multi-component food mixes for chips and crisps using a deep-fried cooking method have been researched. There are two ways of applying multi-component food mixes: at the kneading of the dough and at the last frying stage of the pastries. Organoleptic properties of the finished product show the feasibility of using optimal concentration of multi-component food mixes.
комплексные пищевые смеси, фритюр, обжаренные тестовые заготовки, тесто, мучное изделие, multi-component food mixes, deep-fry, fried dough, dough, flour products
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