The aim of the work is to determine the effect of flour from local cereals
on the quality of bread.
In the process of studying the effect of a mixture of various cereals, methods for
testing the quality of raw materials, dough and finished products according to existing state
standards will be applied. The use of flour from local cereals should improve the organoleptic
and physico-chemical properties of bakery products, established by the requirements of the
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