WHEAT BRAN IN THE PRODUCTION OF FLOUR CONFECTIONERY PRODUCTS

Abstract

The development of recipes and technologies for flour confectionery products using raw materials with a high content of functional food ingredients leads to the prevention of nutritional deficiencies in the human body, the preservation and improvement of its health. The results of studies of the possibility of using wheat bran (PO) in the technology of products made from shortcrust pastry are presented. The use of software is substantiated instead of a part of wheat flour (PM). The organoleptic characteristics of the product were investigated using software. The rational dosage of PO in the recipe for the Sand Ring cake has been determined. The chemical composition of products was determined by the calculation and analytical method and its comparison with the recommended level of daily consumption of basic nutrients.