THE USE OF SECONDARY RAW MATERIALS IN THE PRODUCTION OF BAKERY PRODUCTS

Abstract

One of the priority directions in bakery production is development of technology of bakery products with the improved indicators of quality, the increased food and biological value with application of secondary raw materials. Such products are in demand in the food market and are competitive. Improvement of consumer properties of bakery products will contribute to the prevention and promotion of public health. The article theoretically substantiated and presents data on the use of secondary raw materials of plant origin with a high content of protein, fiber (dietary fiber) and biologically active substances in the production of bakery products.