Physical and chemical quality indicators of wheat and freshly processed developed dietary cookies
|Name of the indicator||The value of the indicator|
|Control (wheat)||wheat‐oatmeal||wheat‐barley||Wheat&buckwh eat|
|Mass fraction ofmoisture. %||9.0||10.6||10.7||10.8|
|Mass fraction of sorbitol in termsof dry matter. %||19.0||13.5||14.6||14.6|
|Mass fraction of stevioside in termsof dry matter. %||‐||1.2||1.2||1.2|
|Mass fraction offat in terms of dry matter. %||12.0||10.9||10.8||10.8|
|Mass fraction of ash, insoluble in a solution with a mass fraction ofhydrochloric acid 10%. %||0.1||0.1||0.1||0.1|
|Mass fraction of total sugar in terms of drymatter. %||2.3||1.9||1.7||1.8|
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