RATIONAL DOSAGE OF FLAXSEED FLOUR IN THE TECHNOLOGY OF RAW GINGERBREAD PRODUCTS

Abstract

Numerous studies published in recent decades have revealed the problem of insufficient intake of dietary fiber in the human diet. The deficiency of which can lead to pathological changes in the organs and systems of the human body. Dietary fiber plays an important physiological role in the human body. The results of studies of the possibility of using flaxseed flour in the recipes of gingerbread products are presented. The optimal amount of the added additive - flaxseed flour has been established. The organoleptic characteristics of the product with the use of flaxseed flour were studied. The rational dosage of flaxseed flour has been determined.