Abstract
The article substantiates the necessity and relevance of increasing the nutritional value of bakery products, as well as the possibility of using dried ground bird cherry (bird cherry flour) for these purposes. The influence of various dosages of the introduced additive on the structural and mechanical properties of the sponge and dough during fermentation is considered. The evaluation of organoleptic and physic-chemical quality indicators and finished bakery products made using bird cherry flour was carried out. The optimal dosage of bird cherry in bakery products is determined based on the calculation of a complex quality indicator. The level of satisfaction of the daily human need for physiologically functional food ingredients at the expense of 100 g of the developed product is calculated.
Sign-in/Register to access full text options 
Free) 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a call
