Abstract
The chemical composition of sea buckthorn meal, stevioside sweetener, lemon and orange zest is studied. The recipe of a new low-calorie bun was established with mathematical
 modeling. Yeast activity, active and titratable acidity of the dough in dynamics and moisture of
 the dough were studied. Titratable acidity and moisture of curb were studied in the baked products. The results of organoleptic and microbiological researches were presented. Possibilities of
 using dried plant materials in baked products were discovered.
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