Abstract
The use of high-protein flour from sunflower meal pellets, vitamin and mineral mixture “Kolos-Forte” and liquid vegetable oil in the recipe composition of sugar cookies is proposed in order to increase their nutritional value. It has been found that when a single serving (100 g) of the developed sugar cookies is consumed, 16% of the daily physiological protein requirement is satisfied. The range of flour confectionery products of increased nutritional value has been expanded.
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