Investigation of the effect of cereal flour on the properties of low-fat functional products

The effect of vegetable fillers on the properties of the fermented milk clot was studied. On the basis of the studies carried out, the dependence of the water-holding capacity of flour of leguminous crops on syneresis was determined. On the basis of organoleptic descriptors, a rating has been created and score scales for organoleptic assessment have been developed. It was determined that the application of flour of leguminous crops has a greater effect on the indicators of taste and consistency. The best rheological characteristics were observed with the addition of barley flour.