MODIFICATION OF THE RECIPE OF A SLICED LOAF WITH THE USE OF GRAPE SEED POWDER

Abstract

The possibility and expediency of using an extruded mixture of wheat grain and grape seeds in the production of a sliced loaf is considered, the analysis of organoleptic indicators of products made with the replacement of a part of wheat flour of the highest grade with a crushed extruded mixture of wheat grain and grape seeds, comparison with the indicators of products made according to the traditional recipe is carried out. Bakery products with acceptable sensory parameters, nutritional and energy value can be obtained by replacing wheat flour with a 20% crushed extruded mixture consisting of 3 parts of wheat grain and 1 part of grape seeds.