EXTRUDATE BUCKWHEAT IN TECHNOLOGY OF BAKING PRODUCTS

Abstract

The possibility and expediency of using the flour of extruded buckwheat grain in the technology of bakery products is grounded. It is shown that extruded buckwheat grain is a source of functional food ingredients. The effect of flour of extruded buckwheat grain on organoleptic, physico-chemical parameters and nutritional value of bakery products has been studied. Established a rational amount of flour extruded buckwheat grains in the recipe of bakery products. The formulation of bakery products was developed with the replacement of a part of high-grade wheat flour by the flour of extruded buckwheat grain.