IMPROVING THE TECHNOLOGY OF BAKERY PRODUCTS USING GRAPE SEED FLOUR

Abstract

In our country, the results of research by many scientists prove that to improve the quality of bakery products, there is a need to develop recipes using a large area of non-traditional vegetable raw materials and in most cases, having a sufficiently low cost. One of these raw materials is grape seed flour. The article shows the possibility of expanding the range of bakery products by partially replacing wheat flour with grape seed flour (MVK). Recipes of buns with grape flour have been developed. The choice of this raw material is due to the advantages of the chemical composition compared to the traditional type of wheat flour. It is proved that the best quality indicators were characterized by bakery products with the replacement of wheat flour with grape seed flour in an amount of 3%.