Influence of charma flour and brown rice flour on the physico-chemical indicators of the quality of steam pies

The study presents the results of the analysis of physical and chemical indicators of quality and energy value of the control and experimental samples of steam patties with different additions of chickpea flour and brown rice flour. After heat treatment, the pies, with the addition of chickpea flour, slightly increased in size, cracks remained on the surface. In samples with the addition of brown rice flour, the dough turned out to be soft and elastic, while cooking it increased in size. It was experimentally revealed that in steam pies with the addition of brown rice flour, there are more reducing sugars than other samples. Despite this, in patties with the addition of chickpea flour, the dough was crumbly and inelastic.