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Table 2.
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 |
| Alkalinity. deg. | 2.0 | 1.6 | 1.7 | 1.8 |
| 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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