DEVELOPMENT OF THE RECIPE COMPOSITION OF THE CUPCAKE INCREASED NUTRITIONAL VALUE

Abstract

The volume of production of flour confectionery products for functional purposes is currently insufficient. Products containing functional ingredients that have a positive effect on a healthy body are recommended for use in the diet of the main population groups. The purpose of the research was the development of a cake «Riddle» from a mixture of premium wheat flour and flour from whole wheat grain enriched with dried chokeberry fruits. It was revealed that with an increase in the dosage of the concentrator, the values of alkalinity and density of products increased, the specific volume of cupcakes decreased. As a result, a rational dosage of crushed dried chokeberry is recommended - 10% by weight of flour.