Investigation of the influence of virgin commonly on the quality indicators of flour confectionery products

Abstract

The article reflects research on the study of the influence of secondary raw materials, as well as the development of flour confectionery products based on them. Due to the modern lifestyle, flour confectionery products are in high demand among all segments of the population, however, the main disadvantages are the increased nutritional value and the absence of dietary fiber, water-soluble vitamins, and minerals in the chemical composition of this product, which are necessary for the human body for normal functioning. In this connection, research aimed at developing a technology for obtaining flour confectionery products of increased nutritional value is becoming relevant. The aim of the research is to develop a technology for the production of flour confectionery products based on the use of secondary products of vegetable raw materials to improve the physicochemical and organoleptic properties of the finished product.