FRUIT AND VEGETABLE RAW MATERIALS IN THE TECHNOLOGY OF BAKERY AND FLOUR CONFECTIONERY

Abstract

A descriptive review and generalization of the scientific research conducted by domestic scientists in the field of studying the chemical composition and nutritional value of fruits and vegetables, their processed products as sources of irreplaceable biologically active substances is given. The experience of vegetable and fruit raw materials in the technology of enriched, functional and specialized bakery and flour confectionery products is generalized.