Abstract
This article presents the results of scientific research on the development of the technology of bakery products from buckwheat flour. Organoleptic, physico-chemical and safety indicators were studied. Studies have shown that bakery products obtained by adding buckwheat flour are 11.5% higher in physical and chemical parameters than bread made from wheat flour, and their organoleptic properties are no worse than bread products made from wheat flour. The determination of the total microbial index on the IntersciencsScan 4000 device showed results no lower than for bakery products made from wheat flour, which confirms the possibility of using such products to promote human health.
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