DEVELOPMENT OF A RECIPE FOR BAKERY PRODUCTS WITH THE ADDITION OF A PLANT COMPONENT: FLOUR FROM PLANTAIN SEEDS

Abstract

One of the main tasks of the development of the bakery industry is to expand the range of bread and bakery products by introducing new types of plant raw materials into production. One of the ingredients is the flour of plantain seeds, or psyllium. The addition of psyllium in baked food will help to enrich its fiber and reduce its nutritional and energy value, thus making it a dietary product. The article presents three developed recipes of wheat bread with the introduction of different percentages of flour from plantain seeds from the total mass of flour in the ratio: in sample No. 1 - replacement of 5% wheat flour, in sample No. 2 - replacement of 10% wheat flour, in sample No. 3 - replacement of 15% wheat flour.