THE USE OF A COMPOSITE MIXTURE IN THE TECHNOLOGY OF RAW GINGERBREAD PRODUCTS

Abstract

One of the urgent tasks of the food industry is the search for new sources of dietary protein, biologically active additives, as well as the development of technology for their processing to obtain products of increased biological and nutritional value with a functional orientation. The expediency and effectiveness of the joint use of flaxseed flour and viburnum fruit powder in the recipes of gingerbread products of increased nutritional value has been scientifically substantiated.