Abstract and keywords
Abstract (English):
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.

Keywords:
bakery products, vegetable raw materials, turmeric, fennel, barberry, organoleptic evaluation
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References

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