Organoleptic characteristics of rice, barley, millet, buckwheat pregelatinized flour.
|Indicator name||pregelatinized flour characteristic|
|Appearance||creamy consistency, free of foreign matter|
|Flavour||malty, without off-odors||malty, without off-odors||malty, with pronounced flavor of buckwheat flour, without off-odors||malty, with pronounced flavor of millet flour, without off-odors|
|Taste||Bread taste, sweet, without foreign tastes||Bread taste, sweet, without foreign tastes||Bread taste, sweet, with pronounced taste of buckwheat flour, without foreign tastes||Bread taste, sweet, with pronounced taste of millet flour, without foreign tastes|
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