FRUITS AND BERRIES IN TECHNOLOGY OF BAKERY AND FLOUR CONFECTIONERY PRODUCTS

Abstract

The analysis of the works of domestic and foreign researchers is given, the results of scientific research in the field of using fruit and berries raw materials in bakery technology are systematized and summarized. The prospects of the use of fruit and berry raw materials in the development of formulations and technologies of bakery and flour confectionery products that are food products of mass consumption by the population of the Russian Federation are substantiated. The possibility of enriching bakery and flour confectionery products with functional food ingredients of plant origin has been established. The functional and technological properties of fruit and berry raw materials are considered. Based on the analysis of information sources, the tendency to use fruit and berry raw materials has been determined, contributing to an increase in the technological potential of recipe ingredients, and an increase in the nutritional and biological value of bakery and flour confectionery products.