Flour Confectionery Products Research Articles

World practice of wheat flour classification

The paper presents a review of wheat classification accepted in various countries — producers of wheat and products of its processing (USA, Canada, Italy, France, Germany, China and others). Much attention is given to differences in the classification systems. Criteria for assigning wheat to certain classes based on physical and chemical properties of grain are examined. Differences in wheat classification by types, including morphological features and merits of grain such as size, color and gluten content, are highlighted. The authors discuss specific requirements and norms of wheat quality dictated by the regulatory authorities and requirements of the market of each country such as the mass fraction of moisture, content of impurities, density of grain and others. Based on the analysis of wheat classification in various world countries, it has been concluded that it is necessary to establish unified and generally accepted systems of wheat classification. This will allow simplifying international grain trade, make the market more transparent, strengthen trust between exporting and importing countries and will also facilitate the development of the international cooperation in the sphere of production and processing of wheat flour. Despite the wide assortment of flour confectionery products on the Russian market, baker’s flour of general purpose is mainly produced in the country. Its specific feature is a high content of flour from hard wheat varieties that are distinguished by higher protein content, strong gluten and large particle size. By its properties, this flour is not suitable for production of most flour confectionery products. Flour confectionery products produced from it are significantly inferior to import analogues in terms of their quality characteristics, which reduces their competitiveness. This dictates the need for the development of a standard for flour intended for production of confectionery products, which will include physico-chemical indicators for various flour types with consideration for their purpose.

Market Evolution and Consumer Trends in Poland's Confectionery Industry

The Polish confectionery market is considered to be one of the most developed and dynamic markets in the world. But in recent years, the Polish food industry has faced a sharp increase in production and marketing costs, disruptions in the supply chains of raw materials, consumables and packaging, as well as the loss of traditional sales markets due to the war in Ukraine. The study of the peculiarities of the Polish confectionery market made it possible to assess the main indicators of the Polish market of confectionery goods of all categories, as well as its volume and trends. The article analyzes the situation on the Polish confectionery market, including production, export, import, consumption, geographic location of the market, levels of competition and development of the market's production and transport infrastructure. It was concluded that during 2022 there was a 12% increase in the volume of production of confectionery goods of all categories. At the same time the manufacture of Polish flour confectionery products increased by 19.3%. The growth rates of production of cocoa–rich and sugar sweets were 3.8% and 6.8%, respectively. About 50–70% of manufactured products are exported by Polish manufacturers. It is necessary to mention that during 2022 a record number of products were exported from Poland, exceeding the similar figures of the previous year by 13.8%. Meanwhile, despite the presence of developed domestic production of confectionery goods in Poland, the volume of imported supplies traditionally remains high and increased by 7.8% in 2022. At the same time, the level of competition in the Polish domestic market for flour, cocoa–rich/chocolate and sugar confectionery products is estimated as high. The level of the market's production and transport infrastructure is rated as developed.

A new range of flour confectionery products using non-traditional plant raw materials

A new range of flour confectionery products using non-traditional plant raw materials

Increasing the nutritional value of cupcakes and evaluating their quality

The use of non-traditional types of raw materials in the production of flour confectionery products makes it possible to increase the nutritional value of products and enrich them with useful nutrients (proteins, dietary fiber, vitamins, and minerals). During the study, organoleptic, chemical, microbiological, and biochemical methods of analysis of raw materials, semi-finished products and products were used to determine the chemical composition and calculate the nutritional value of the proposed cupcakes. Partial replacement of premium-grade wheat flour in the recipe for the Stolichny cake with stone fruit flour (pomegranate and apricot kernels) and whole-grain wallpaper wheat flour, as well as the introduction of highly sugared molasses, sunflower oil with the addition of olive oil, contribute to the improvement organoleptic and physicochemical characteristics of products, increase their functionality and do not lead to a deterioration in microbiological characteristics. Consumption of 100 g of developed fortified products ensures the degree of satisfaction of the daily requirement for protein by 19 %, fat – 8, carbohydrates – 14, dietary fiber – 28, minerals – 6–30, vitamins – 6–39 %. The results of the study will contribute to expanding the range of enriched muffins with increased nutritional value using traditional and non-traditional raw materials that ensure food safety and resource conservation.

Effect of Partial Replacement of Wheat Flour by Flour from Extruded Sunflower Seed Kernels on Muffins Quality.

The use of new types of raw materials to improve the quality and nutritional value of products is an important trend in flour confectionery. Flour from extruded sunflower seed kernels (FESSK), the by-product of oil production, was used as a new ingredient in muffin formulation. Analysis of physicochemical and nutritional properties of muffins prepared with FESSK, which was added in the amounts of 5, 10, and 15% to the total weight of mixture of wheat and rye flours, as well as their sensory evaluation, wereperformed. According to the sensory evaluation, the muffins with FESSK had a pleasant, nutty and sunflower aroma, and the best results were shown by muffins with 10% of FESSK. Addition of FESSK, 10%, led to an increase of the content of protein by 24.7%, fat by 16.9%, fiber by 23.3%, ash by 16.9%, and a decrease of content of total carbohydrates by 5.2% and sugars by 16.2%. Enriched muffins had improved texture characteristics, particularly, smooth, crack-free surface, soft, and elastic crumb with well-developed porosity and small, evenly distributed, thin-walled pores. The FESSK could be recommended as an ingredient for improving the nutritional and technological properties of flour confectionery products.

Study of antioxidant properties of organic dried black mulberry

The object of the study is black dried organic mulberry. The subject of research is the antioxidant properties of black dried organic mulberry. The research hypothesis is that due to its antioxidant properties, organic black mulberry can serve as a source for the production of food additives to slow down oxidation processes in fat-containing products. The study investigated changes in the quality of the fat base for the production of flour confectionery products: butter with sesame oil in a ratio of 80:20 %. Black dried inorganic mulberry was used as a control sample. This made it possible to compare the inhibitory-stabilizing effect on lipids of organic and inorganic raw materials. On the 10th day of storage of the samples, the peroxide number in the fat with the addition of organic mulberry was 1.7 times lower than in the fat base without the addition of stabilizers. The peroxide number in the fat with organic mulberry added was 17.5 ½O mmol/kg. Primary oxidation in the sample with inorganic mulberry also occurred more slowly than in the sample without any additives. On the 10th day of storage, the amount of peroxides was 1.2 times less than the amount of peroxides in the fat base without the addition of mulberry. The fat acid value of black organic dried mulberry added on day 10 was 1.21 mn/KOH, with black inorganic dried mulberry added 1.80 mg/KOH. The sample without added antioxidants had an acid value of 2.12 mg/KOH. The content of ascorbic acid in black dried inorganic and organic mulberries does not differ significantly and is 10.78 and 10.49 mg/100 g, respectively. It has been proven that the content of polyphenolic compounds is 18.2 and 27.2 mg/100 g, respectively, in dried inorganic and organic black mulberries. It is their presence that explains the antioxidant properties of mulberry. Therefore, organic production affects the accumulation of polyphenolic compounds in plants. Polyphenolic compounds have antimicrobial properties, so their higher amount in organic raw materials is dictated by the fact that organic plants must independently fight against microbiological pests without the use of pesticides. Further research will be devoted to the creation of nutritional supplements based on organic black mulberry.

СОВРЕМЕННЫЕ ВИДЫ БЕЗГЛЮТЕНОВОГО СЫРЬЯ: ПЕРСПЕКТИВЫ ПРИМЕНЕНИЯ В ТЕХНОЛОГИИ МУЧНЫХ КОНДИТЕРСКИХ ИЗДЕЛИЙ

The purpose of the study is to identify new technological solutions in the field of flour confectionery development. The growth of a range of specialized products under sanction restrictions is of particular importance. Flour confectionery products, including various types of cookies, wafers, muffins, cakes, occupy a certain place in the diet and are in constant consumer demand, and therefore the development of new compositions and technologies for gluten-free products is a relevant area of research. The work provides systematized data on modern trends in the development of gluten-free flour confectionery products in terms of composition, preparation, properties, quality of finished products and their nutritional value. Functional ingredients such as proteins, dietary fiber, minor compounds used to improve product properties, including sensory profile, are discussed. Research was based on the methods of searching, analyzing and systematizing scientific papers and materials in the electronic databases Google Scholar, PubMed, Scie¬nce Direct, Scopus, eLibrary.ru, which consider modern trends in the development of technologies in the field of gluten-free flour confectionery products. The search was conducted over the past five years. New approaches to modern technologies for designing gluten-free flour confectionery products; the main types of flour used in production; types of additional raw materials to ensure sensory characteristics and increase the nutritional value of finished products were identified. It has been established that most papers on gluten-free products include sensory analysis. The practical significance of the work lies in helping scientists and manufacturers to determine current trends and promising areas of research in the field of developing specialized products.

ИСПОЛЬЗОВАНИЕ РЫЖИКОВОЙ МУКИ ДЛЯ ПРОИЗВОДСТВА МУЧНЫХ КОНДИТЕРСКИХ ИЗДЕЛИЙ

The purpose of the study is to determine the possibility of using camelina flour obtained from camelina cake for the production of flour confectionery products. Tasks: to grind the original camelina cake into camelina flour and camelina bran; to develop a recipe for flour confectionery products gingerbread and cake health with the addition of 5 to 20 % camelina flour instead of premium wheat baking flour; to conduct an organoleptic assessment and determine the physico-chemical quality indicators of gingerbread and health cakes made from wheat-camelina flour of various ratios. The object of study is camelina flour. A recipe has been developed for a Stolichny type cake and gingerbread made from whole-ground wheat and camelina flour of various ratios with premium-grade wheat baking flour. The parameters and modes for preparing flour confectionery products in the form of cakes and gingerbread have been established. Adding camelina flour to the recipe for both cakes and gingerbread leads to an increase in humidity, alkalinity and the mass fraction of fat in the finished products. The most optimal ratio of premium wheat flour and camelina flour for the production of products is the ratio of 9 : 1, at which the finished products have the most attractive presentation and good organoleptic characteristics. Compared to control samples of flour confectionery made from premium wheat flour, in products made from wheat-camelina flour there is an increase in the content of protein, fats, including polyunsaturated fatty acids, essential amino acids, including limiting ones. Based on the results of research, we can recommend the use of a composite flour mixture of premium wheat flour and camelina flour for the production of flour confectionery products of increased nutritional value at existing confectionery enterprises.

Development of flour confectionery products using physiologically valuable beekeeping products

The current tasks facing specialists involved in the production and circulation of food products is the creation of products that are balanced in terms of physiologically valuable ingredients. The formation of cookies with a modified recipe composition can change the perception of cookie descriptors. So, a desirable aspect is the search for physiologically valuable ingredients that enrich the finished product and meet the requirements of consumers when assessing its consumer properties, characteristic of the geographical location of the regions of residence and familiar to consumers. The purpose of the research was to develop flour confectionery products using physiologically valuable beekeeping products – bee pollen pellet collected in various regions of the country, and to evaluate the consumer characteristics of the resulting products, taking into account the factors of traditional perception of organoleptic indicators. The objects of the research were samples of bee pollen collected in various regions of Russia. The quality of bee pollen pellet was assessed according to organoleptic indicators: appearance, color, consistency, smell, taste. The assessment of physicochemical quality indicators of bee pollen pellet was carried out using industry-accepted methods. The quality of sugar cookies was assessed using accepted methods for assessing the quality of flour confectionery products. The assessment of the organoleptic quality indicators of the cookies was also carried out hedonistically using the acceptability and preference method and the paired comparison method. The research has confirmed the feasibility of using bee products (bee pollen pellet) in the production of flour confectionery products. Hedonic tests of the perception of flour confectionery products with the addition of beekeeping products and bee pollen have confirmed the traditional perception of the finished products. In general, the proposed solutions for the development of flour confectionery products using physiologically valuable beekeeping products will expand the range of functional food products.

Evaluation of Cookies Enriched with Osmodehydrated Wild Garlic from Nutritional and Sensory Aspects.

In the present study, the nutritional and sensory properties of spelt cookies without wild garlic, cookies with fresh wild garlic, cookies with osmodehydrated wild garlic in sugar beet molasses, and cookies with osmodehydrated wild garlic in an aqueous solution of sucrose and salt were evaluated and compared. The tested cookie samples were characterized in terms of total antioxidative activity, the total content of phenols, flavonoids, and thiosulfates, the presence of dominant phenols, the content of betaine and dietary fiber, antioxidant activity after in vitro digestion, and sensory attributes for appearance, taste, smell, and texture. The results proved that the addition of wild garlic leaves osmodehydrated in molasses provided the cookies with the best nutritional and bioactive properties: 1.75 times higher total phenols content, 2.4 times higher total flavonoids content, 1.52 times higher total thiosulfates content, and 1.56 times higher betaine content, and a total quality increase of 54% compared to the control cookies. The cookies enriched with osmodehydrated wild garlic in molasses were rated as pleasant and acceptable, but also more complex compared to other cookies. The production of this nutritionally and sensory-improved cookie would contribute to expanding the assortment of flour confectionery products, especially for consumers who care about health and nutrition.

Development of a recipe and assessment of the quality of enriched flour confectionery products

Development of a recipe and assessment of the quality of enriched flour confectionery products

Использование сахарозаменителей при производстве сдобного печенья из цельнозерновой муки

The purpose of research is to study the effect of sugar substitutes on the quality of butter cookies made from whole grain flour. Objectives: to justify the need to develop cookies from whole grain flour and sugar substitutes; conduct test baking and develop a recipe for butter cookies made from whole grain flour and sugar substitutes; to investigate the effect of whole grain flour and sweeteners on the quality of finished products in various dosages. The quality of butter cookies was assessed based on organoleptic indicators in accordance with GOST 24901-2014 “Cookies. General technical conditions". Humidity was determined according to the method described in GOST 5900-2014 “Confectionery products. Methods for determining moisture and dry substances”, Methods for determining moisture and dry substances”, wetness – according to GOST 101114-80 “Flour confectionery products. Methods for determining wetness", alkalinity of cookies – according to GOST 5898-2022 "Confectionery products. Methods for determining acidity and alkalinity". A cookie recipe was developed in which premium wheat flour was replaced with whole grain flour and instead of white sugar; Fit-Parad № 7 sugar substitutes were used. Test baking was carried out in the laboratory-bakery of the Department of Food Technologies of the State Agrarian University of the Northern Trans-Urals. The results of an organoleptic assessment of the quality of butter cookies made from whole grain flour with sugar substitutes are presented. The addition of the Slim-Vit sweetener with vitamin D in an amount of 5 and 7 g to the flour mass improved the taste and smell: the balance of the combination of the sugar substitute with whole grain flour is felt. The addition of the sugar substitute Fit Parade № 7 in the amount of 5 and 7 g to the weight of flour did not have any particular effect on the organoleptic characteristics compared to granulated sugar. Physicochemical parameters were determined by standard analytical methods. The physicochemical parameters of a control sample and using whole grain flour and two types of sugar substitutes were studied. Whole grain flour absorbs more moisture and has a higher sogginess compared to premium wheat flour. Replacing granulated sugar with sweeteners did not affect the physicochemical parameters.

Получение томатного порошка с использованием инфракрасной обработки и сушки

The purpose of the study is to obtain tomato powder using infrared processing and drying for use in the preparation of flour confectionery products. Objectives: analysis of the content of macro- and microelements in tomato powder obtained at different heating temperatures; determination of vitamin C content in tomato powder during storage. Infrared processing and drying of tomatoes crushed into a figure of eight shape is implemented in an oscillating mode. The content of mineral substances in tomato powder obtained from chopped tomatoes dried at heating temperatures of 50 and 60 °C by grinding in a centrifugal mill was studied. It was established that an increase in the heating temperature of tomatoes during infrared processing and drying from 50 to 60 °C leads to a loss of macro- and microelements from 21.1 to 86.5 %, and a 2-fold decrease in iron and copper. The results of the study showed that infrared-dried tomato powder contains large quantities of elements that are physiologically significant for humans and satisfy the daily requirement of an adult for magnesium, potassium, iron and manganese by 48.85, respectively; 28.84; 22.86 and 27.5 %. The degree of preservation of vitamin C in tomato powder during storage under optimal storage conditions was studied. It was revealed that in hermetically packaged infrared-dried tomato powder during nine months of storage there are no significant changes in organoleptic quality indicators, only a decrease in vitamin C content by 18–19 % from the initial state is observed. This circumstance suggests that removing moisture from tomatoes to moisture content below 12 % to obtain tomato powder makes it possible to preserve hermetically sealed products with a high content of useful substances under normal conditions for a long time.

Перспективы использования Sorghum Bicolor в технологии мучных кондитерских изделий с высокой антиоксидантной активностью

The purpose of research is to study the antioxidant activity of cookies with the addition of Sorghum bicolor whole grain flour to determine the prospects for using flour in the production technology of flour confectionery products. The objects of the study are samples of butter cookies prepared according to the traditional recipe (control) and with the replacement of premium wheat flour with whole-grain sorghum flour (experimental). The quality indicators of the samples were assessed according to generally accepted test methods. Phenolic acids in the biscuit samples were analyzed using high performance liquid chromatography combined with a High Performance Liquid mass spectrometer. Aqueous extracts of cookie samples were obtained as follows: 10 g of experimental and control samples were extracted in 150 ml of distilled deionized water for 90 min with constant stirring. The mixture was then centrifuged at 8000 rpm at 20 °C for 30 min, followed by collection of the clear supernatant. Next, the resulting supernatant was freeze-dried at minus 15 °C. According to the organoleptic characteristics, the cookie samples with the addition of whole-grain sorghum flour had a dark brown color uniform throughout the mass, the taste and aroma were sweet with a hint of vanilla, the broken appearance was well-baked, with a uniform porous structure, without cavities and signs of insufficient mixing, slightly rough surface. Physico-chemical parameters met the standards. As a result of the analysis of chromatographic peaks, phenolic acids were identified and the presence of phenolic acids, which are strong antioxidants, was proven in the experimental cookie sample. The practical significance lies in the application of the obtained data in the development of flour confectionery products with whole-grain sorghum flour.

The use of hydrocolloids in the production of muffins from gluten-free flour mixtures

Improving the quality of food products is one of the strategic development goals of the Russian Federation. Its solution is possible through the production of new generation food products that can provide optimal nutrition and disease prevention. For a long time, the market for functiona land specialized products was represented mainly by imported products, therefore, under the sanctions, in order to eliminate import dependence, it is necessary to increase the range of domestic products in this segment. An analysis of consumer demand for gluten-free flour confectionery products (GFC) has shown that there is a shortage of such products in the food market. In connection with this, there is a need to conduct research on the development of new recipes and food technologies for people suffering from celiac disease. Therefore, the goal of the research is to substantiate the choice of gluten-free raw materials and to develop cupcakes using hydrocolloids. Samples of gluten-free flour (rice, flax, millet), gluten-free flour mixtures and gluten-free muffins were the objects of the research. As a result of comprehensive research, a gluten-free mixture with a ratio of rice, flaxseed, millet flour (50:25:25) has been identified, which satisfies the requirements for kneading gluten-free dough. The optimal dosage of 2.0% apple pectin when kneading dough has been established, which has made it possible to prepare gluten-free muffins that are not inferior in quality to the traditional Stolichny muffin made from wheat flour.

Investigation of quality indicators of flour made of chickpea, corn and rice

The article presents the results of the investigation of the quality indicators of flour from chickpeas, corn and rice. Gluten-free foods literally become a panacea to a healthy and happy life for people suffering from celiac disease, given that patients in the acute phase of the disease have a high risk of death compared to the general population. Complex therapy involves both drug treatment and a strict gluten-free diet. In addition, the popularity of gluten-free products has increased among people leading a healthy lifestyle, watching their diet, seeking to either reduce excess body weight or keep weight under control. Creating gluten-free products is a global trend. Bread is statistically the most consumed food product and the gluten-free bakery products market development industry has great potential.The market analysis has shown that gluten-free bakery products are mainly produced from buckwheat, rice, oat or potato flour. Chickpea, rice and corn flour do not contain gluten and as a result can be used for dietary nutrition both for those suffering from celiac disease and for other categories of citizens.The biochemical and physicochemical parameters of the studied types of flour have been considered. Taking into account that all the types of flour considered in the research are gluten-free, they can be recommended for the production of gluten-free bakery and flour confectionery products.

INCREАSING THE NUTRITIONАL VАLUE OF SUGАR CООKIES WITH THE АDDITION ОF NОN-TRАDITIONAL RАW MАTERIALS

The аrticle presents the results of studies оf the influence of nоn-trаditional raw mаterials on products, аs well as the creаtion of flоur confectionery products frоm them. Due to the modern wаy of life, flоur cоnfectionery products are in greаt demаnd аmong all segments of the population, however, the main disadvantages are the increased nutritional value and the lack of dietary fiber, beneficial vitamins and minerals in the chemical composition of these products, including products that the human body needs for normal functioning. Also, flour confectionery products have an attractive appearance, good taste, aroma and are easily absorbed by the body. In this regard, research aimed at developing technology for producing flour confectionery products with increased nutritional value becomes relevant. The purpоse of the study is to develop a technology for the prоduction of flоur cоnfectionery products based оn the use of nоn-traditional plant raw materials to improve the physico-chemical and organoleptic properties of the finished product, as well as to study the influence of non-traditional raw materials on the quality indicators of the finished product. The study shоwed that the use of non-traditional raw materials makes it possible to increase organoleptic and physico-chemical characteristics, and also improves the consumer properties of products, giving them new shades of taste, aroma and color

Development of flour-based confectionery products with increased nutritional value based on triticale flour

The relevance of the research is in the potential use of triticale with increased protein and mineral content to expand the ingredient base of flour confectionery products technology. The aim of the study was to investigate the quality indicators of flour confectionery products, specifically sponge cakes, in recipes of which wheat flour was replaced with triticale flour and whole milk powder as a protein enricher. Using statistical methods to analyse experimental data, samples of each type of product with different concentrations of whole milk powder (ranging from 5 to 25%) were examined. It was concluded that the developed sponge cake recipes provide a degree of satisfaction for the average daily intake of iron – 29.21%, calcium – 95%, potassium – 40%, magnesium – 50%, phosphorus – 100%, and more; B-group vitamins – 18-80%. Compared to the control sample, the biological value is increased to 71%; the energy value is reduced by 426 kJ. The absence of egg melange in the developed product recipes allows for a 97% reduction in cholesterol content, categorising these products as dietary. The best samples and optimal dosages of whole milk powder were determined: 15% by the weight of flour during sponge cake production. The functional purpose of triticale flour was theoretically and practically confirmed, yielding new results on the dependence of dough structure formation process on technological production parameters and recipe components. A recipe for sponge cakes of increased nutritional and biological value based on triticale flour has been developed, involving the addition of enrichers such as whole milk powder and the exclusion of egg melange from the recipe. The obtained results can be utilised in the confectionery industry to create new products that meet modern trends in nutrition and cater to consumers who value higher nutritional content and healthy food composition

ТЕХНОЛОГИЯ ПРОИЗВОДСТВА ПРЯНИКА С ДОБАВЛЕНИЕМ ПОРОШКА ИЗ КЕДРОВОГО ЖМЫХА

The objective of the study is to analyze the use of cedar cake powder in different percentage additives to wheat flour (second grade) in laboratory experiment variants; to use of the optimal dosage of cedar cake powder for enrichment of cedar gingerbread and improvement of the quality of this flour confectionery product; to improve production technology. The object of the study is samples of cedar gingerbread pro-ducts obtained by adding cedar cake powder (5; 10; 15 %) to second-grade wheat flour. To perform the study, well-known organoleptic and physicochemical methods for studying raw materials and finished products were used. The safety of raw materials was controlled by TR CU 021/2011 "On the safety of food products". The choice of the control – Dnieper gingerbread, is associated with the use of second-grade flour in its recipe and its low calorie content. Laboratory studies and their testing were carried out in 2023 at the Department of Technology of Bakery, Confectionery and Pasta Production of Krasnoyarsk State Agrarian University. The finished flour confectionery product – cedar gingerbread was tested using stan¬dard methods in accordance with GOST R 58233-2-18; GOST 15810-2014. The cedar gingerbread sample with 15 % additive can be considered enriched, possessing improved quality indicators. The advantage of quality assessment is the pleasant smell (aroma) of cedar nut and an increased mass fraction of fat – 1.90 %. Organoleptic and physicochemical indicators and increased nutritional value of the enriched cedar gingerbread sample allow us to give an "excellent" rating on the rating scale (29.8 points). The generally accepted technology for the production of raw unglazed gingerbread was used. In the technology for ma¬king cedar gingerbread, the dough kneading stage was improved. Flour, cedar cake powder, soda and ammonium dissolved in water were added to the finished syrup. Profitability was 19 %. The production of cedar gingerbread is possible to expand the range and increase the production of flour confectionery products for all groups of the population.

Evaluation of cupcakes bioavailability and nutritional value

Numerous studies aimed at expanding the production of domestic healthy food products meet the objectives of national programs and projects implemented at the state level. Flour confectionery products are known to be an integral part of the food basket of our country's inhabitants. Therefore, the use of non-traditional vegetable raw materials with a high content of fiber, vitamins, and minerals in their manufacture is an important research field. In addition, these technologies are resource-saving and allow expanding the range of products for specialized and therapeutic purposes, including those for people with gluten intolerance. However, it should be mentioned that the introduction of additional raw materials is an interference with the traditional cooking technology and may affect the finished product quality, which requires additional research. Therefore, the effect of biologically active components on the bioavailability and nutritional value of a cupcake enriched with non-traditional types of raw materials was studied in the work. The ciliates P. caudatum were used as a test object for assessing the studied samples bioavailability. In addition, indicators of nutritional and energy value were determined in finished products. The studies carried out proved that the use of whole wheat flour, grape seed flour, sesame oil and sesame seeds in the production of cupcakes helps to increase its biotic potential, biological and nutritional value.