Studying the quality of pastry produced using non-traditional vegetable raw materials

The work’s objective was to study the quality indicators of cakes produced from wheat flour with added bird cherry flour. The advantages of bird cherry flour as compared to wheat flour is that it is gluten free, low-calorie, and has high content of phenolic substances, vitamins and minerals. A whole range of pharmacological effects was registered for bird cherry flour, including antimicrobial, anti-inflammatory, pain-relieving and other effects. All of it explains the possibility of using bird cherry flour to correct the content and expand the line of food products, including confectionery. Today, bird cherry flour is produced by drying and grinding berries of wild bird cherry tree. The practicability of using it for food production, including for confectionery, is also explained by the convenience of use and no need for any additional processing of bird cherry flour. Cake Stolichny is considered as the object of research for this article. The studies of the cake samples with different content of bird cherry flour (10 %, 15 %, and 20 % by replacing relevant amounts of wheat flour) are presented in the article. Using bird cherry flour allows to produce a new variety of cakes with new organoleptic characteristics, which thanks to the non-traditional raw material component, that of bird cherry flour, is more balanced in content and properties. Based on the organoleptic and physical and chemical indicators a conclusion may be drawn that it is reasonable to add bird cherry flour to the cakes’ content in the dosage of 10%, what will allow to expand the pastry product line, as well as improve their nutritional value; and that is a topical issue today.