Research Journal of Applied Sciences

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Usage of Composite Flour in Pastry Products

Sagynysh B. Ubekova, Saltanat Musaeva, Dina R. Dautkanova, Nurlan B. Dautkanov and Zhibek K. Usembayeva
Page: 59-62 | Received 21 Sep 2022, Published online: 21 Sep 2022

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Abstract

The materials presented in the study are aimed to solve the problems of increased nutritional value of confectionery products through the use of composite flour. The results of research allows to determine the aminoacid, minerals and vitamin composition of the flour, nutritional value of ginger bread using composite flour.

How to cite this article:

Sagynysh B. Ubekova, Saltanat Musaeva, Dina R. Dautkanova, Nurlan B. Dautkanov and Zhibek K. Usembayeva. Usage of Composite Flour in Pastry Products.
DOI: https://doi.org/10.36478/rjasci.2015.59.62
URL: https://www.makhillpublications.co/view-article/1815-932x/rjasci.2015.59.62