Abstract
As part of the study, the formulations of various types of bakery products, which are based on flax, sunflower, sesame and mustard seeds, are considered. In the study, the physico-chemical composition of the seeds was carried out and the main nutritional substances containing these types of seeds were identified, as well as the vitamin properties of each of the raw materials. In conclusion, the study concluded and proposed mechanisms for the development of the use of various crops in the production of bakery products.
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