The article discusses the possibility of using a mixture of turmeric, barberry and fennel in the technology of bakery products. An organoleptic evaluation of baked bakery products was performed, as a result of which an optimal sample was selected with 18% replacement of premium wheat flour with an additive. The physicochemical parameters were determined, the shelf life of the developed bakery products was established.
bakery products, vegetable raw materials, turmeric, fennel, barberry, organoleptic evaluation
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