UDK 664.6 Хлебопекарное производство (хлебопечение). Хлебобулочные и мучные кондитерские изделия
The article considers the possibility of using the flour of fruits of the family Rosaceae by the example of hawthorn, rose hips of May and bird cherry in the technology of biscuit bakery semi-finished products. The chemical composition of fruits has been studied. The composition of fruit flour of the Rosaceae family in a 1:1:1 ratio with the replacement of 9, 12 and 15% of wheat flour in the production of biscuit semi-finished products was studied. On the basis of the study of organoleptic properties the variant of replacement of wheat flour by 12% of composite flour of vegetable ingredients of Rosaceae family has been chosen as optimal.
flour, biscuit semi-finished product, blood-red hawthorn fruit, may hips, common bird cherry fruit
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