Sensory Characteristic of Donuts of Amaranth Flour (original) (raw)

Department: Technology of cereals, fodders, breadmaking and confectionary products Аbstract New fried products have been developed-donuts with basic ingredients: amarant flour, starches (natural and modified), yeast, lactose-free milk, eggs, sugar, salt, baking powder, hydrocolloids, enzymes and additional flavors-vanilla and milk. The end gluten-free products possess regular shape, specific color of the crust, average porosity, good chewability, without a feeling of fat, pleasant sweet taste with a specific balanced flavor due to the additional flavors, and acceptable aftertaste.