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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