Improving the technology of bakery products by using wheat-nut flour based on pine nuts

Abstract

The article uses the possibility of using wheat-nut flour in the baking industry, obtained in laboratory conditions using pine nuts in the remaining grinding batch of flour in the amount of 5%, 7,5% and 10% in order to achieve the value of finished products. The paper substantiates the use of cedar nuts for the preparation of wheat-nut flour, the results of test laboratory baking by a non-dough method of dough preparation are carried out, the results of physicochemical and organoleptic quality indicators of bakery products prepared using laboratory samples of wheat-nut flour with different contents of pine nuts are presented. Based on a comparative analysis, recommendations were given for the industrial implementation of the technology, the nutritional value and the degree of satisfaction of the physiological needs of a person in nutrients and energy were determined when consuming 100 g of a bakery product made from wheat-nut flour with a pine nut content of 7,5%.