Cakes with the increased content of vegetable protein
Influence of a ratio of wheat and lentil flour on organoleptic, physical, chemical and microbiological characteristics of cakes is investigated. Cakes with lentil flour of 15% of weight wheat had pleasant flavoring characteristics; the humidity and a causeticity conformed to requirements of the specifications and technical documentation. The period of validity of lentil cakes made 7 days.