Open Access
Table 3.
Organoleptic characteristics of rice, barley, millet, buckwheat pregelatinized flour.
| Indicator name | pregelatinized flour characteristic | |||
|---|---|---|---|---|
| rice | barley | buckwheat | millet | |
| Appearance | creamy consistency, free of foreign matter | |||
| Colour | dark-brown | |||
| 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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