Prospects for the use of chickpea flour in the manufacture of bakery products

The article provides the information on the effectiveness of using chickpea flour from germinated and ungerminated seeds in the composition of the Pionerskaya bun. For the study, the dosage of chickpea flour was 2.5%; 5%; 10% and 15%. During the experiment it was found that the use of chickpea flour from germinated and ungerminated seeds for bakery products manufacturing contributes to the improvement of their quality indicators and nutritional value. It has been revealed that the most optimal dosages of phytodigesters are: for chickpea flour from ungerminated seeds - 5%; for flour from germinated seeds - 10%. The result was the development of a recipe and technology for bakery products production with the use of chickpea flour from ungerminated («Alladin» buns) and germinated («Travel» buns) seeds. The products showed an increase in the proportion of protein, riboflavin.