ПЕРСПЕКТИВЫ РАСШИРЕНИЯ АССОРТИМЕНТА МУЧНЫХ КОНДИТЕРСКИХ ИЗДЕЛИЙ С ИСПОЛЬЗОВАНИЕМ ФРУКТОВОГО И ПЛОДОВО-ЯГОДНОГО СЫРЬЯ

E.D. Bazhenova; P.K. Garkina

PROSPECTS FOR EXPANDING THE RANGE OF FLOUR CONFECTIONERY PRODUCTS USING FRUIT AND BERRY RAW MATERIALS

Authors

E.D. Bazhenova Penza State Technological University
P.K. Garkina Penza State Technological University

Keywords:

flour confectionery products, functional products, and oat flour

Abstract

The functional food market is in the process of active development. The functional food formulation is usually developed by adding functional ingredients or reducing the content of those ingredients that are considered less beneficial for human health, so it is necessary to identify the compatibility of the formulation components.