Choosing a rational dosage of pumpkin seed powder in the recipe of crusty bread

Abstract

The article presents the results of a study of the effect of the dosage of pumpkin seed powder on the organoleptic and physicochemical indicators of the quality of crisp bread. It has been established that the introduction of the fortifier in an amount of 10 % (by weight of flour) will improve organoleptic characteristics of finished products, increase their strength by 12 % and increase nutritional value.