Enrichment of baked goods from wheat flour of the highest grade with coffee husks

This article presents a variant of the manufacture of dietary and preventive baked goods enriched with dietary fiber by adding coffee husks, a by-product of coffee production, to the recipe. In the course of the work, the influence of various volumes of introduced raw materials, in the amount of 3 and 6% of the total mass of flour, on the physicochemical and organoleptic quality indicators of the finished product was studied, a comparative analysis of the obtained bread samples was carried out, and the optimal dosage of coffee shells that did not reduce quality properties of baked goods. Thanks to this method of preparation, it becomes possible to create a product not only rich in fiber, but also with a valuable chemical composition, with a high level of potassium and vitamins. Such bread will be an excellent addition not only to the daily diet, but also to the menu of dietary nutrition necessary for a group of various diseases, ranging from metabolic disorders and obesity to cardiovascular pathologies, as it will close the body’s daily need for dietary fiber. In addition, it should be noted that the problem of environmental pollution with coffee production waste is acute for society. As a rule, secondary raw materials obtained during the processing of coffee are subjected to recycling or incineration. The method of recycling coffee shells proposed in the article allows not only to obtain a new healthy food product and expand the existing range of baked goods, but also significantly reduce the amount of waste remaining from the coffee bean processing process, which also entails financial benefits.