Abstract
The article presents studies of the influence of pollen on the quality of a bakery product. It was found that when replacing sugar with pollen in an amount of not more than 20% in the recipe of bakery products, it has a positive effect on organoleptic indicators. The influence of pollen on the physico-chemical parameters of bakery products was also studied. As a result, it was found that the physical and chemical parameters of products with the addition of pollen do not deteriorate and correspond to the GOST indicators. The article presents data on the determination of the mass fraction of sugar and the amount of dietary fiber.
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