THE EFFECT OF VEGETABLE POWDERS ON THE QUALITY OF BAKERY PRODUCTS

Abstract

Improving the quality of products is the main focus in the field of nutrition of the population. The quality of food depends on the nutritional value, taste, appearance and is determined by a combination of factors acting at all stages of product creation - in the course of scientific research, in the design of formulations, production and storage of the product. The production of bakery products using advanced technologies is increasing - the production of bakery products with dairy products, vegetable powders and wheat flour substitutes is increasing. The article provides a justification for the use of beetroot powder in bakery formulations, defines rational dosages of non-traditional raw materials by evaluating the quality indicators of new bakery products.