Hagbert number in flour that is less than 200 leads to the fact that dough becomes sticky, bread-crumbs rough, dark with a sticky texture, and noodles or paste from such flour is fragile and soft.
Hagbert number in flour that is less than 200 leads to the fact that dough becomes sticky, bread-crumbs rough, dark with a sticky texture, and noodles or paste from such flour is fragile and soft.
user
Число Хагберга в борошні менше 200 призводить до того, що тісто стає липким, а крихти хліба грубі, темні з клейкою текстурою, а локшина або паста з такого борошна крихка і при цьому м'яка.
assistant