The article uses the possibility of using wheat-nut flour in the baking industry, obtained in laboratory conditions using pine nuts in the remaining grinding batch of flour in the amount of 5%, 7,5% and 10% in order to achieve the value of finished products. The paper substantiates the use of cedar nuts for the preparation of wheat-nut flour, the results of test laboratory baking by a non-dough method of dough preparation are carried out, the results of physicochemical and organoleptic quality indicators of bakery products prepared using laboratory samples of wheat-nut flour with different contents of pine nuts are presented. Based on a comparative analysis, recommendations were given for the industrial implementation of the technology, the nutritional value and the degree of satisfaction of the physiological needs of a person in nutrients and energy were determined when consuming 100 g of a bakery product made from wheat-nut flour with a pine nut content of 7,5%.
The purpose of the research is to substantiate the rational bread technology and a way to increase its nutritional value of bread by using spelled flour. The article discusses the advantages of using spelt flour in the baking industry. The determination of the rational parameters of the technological process was carried out on the basis of studying the dynamics of the gas-forming ability of the dough in conjunction with the change in acidity at the stage of fermentation of semi-finished products
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