https://www.selleckchem.com/pr....oducts/lirafugratini
The most suitable dough for the processing of etliekmek crust, i.e., optimally elastic and properly extensible dough with appropriate sheetability, seemed to be 5050 blend of Bezostaja and Gerek-79 flours (Blend-3). Blend-1 yielded etliekmek crust with thick, moist and excessively chewy texture, as opposed to the thinner, drier and rather crunchy crust texture from Blend-5. Based on the dimensional measurements and sensory evaluations, Blend-3 yielded the best etliekmek crust. The results demonstrate that an optimum balance of do
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