The use of non-traditional vegetable raw materials in the production of baked culinary products of increased nutrition value

The influence of plant supplements on the nutrition value of baked culinary products, the contents of which lack some necessary beneficial nutrients for the human body is described. Pea flour and dried parsley are used as plant components, which are rich in vitamins, minerals, antioxidants, food fibers and other nutrients. The best percentage of plant raw materials and high-grade wheat flour is correlated experimentally, and the recipe for “Rumyashka” buns is developed. The studies of the impact of plant components on technological properties in the process of making products, as well as on the quality of the finished product have been conducted. The main differences of the developmental prototype of the test are a lower adhesive strength, great plasticity, body and a slightly smaller elasticity. It is established that the bun “Rumyashka” has a darker and smoother surface. The effect of pea flour and dried parsley, when added to the wheat bun, on the change of the biological value of the product is shown, which increased by 12.8 %. The research results on digestibility, antioxidant activity, changes in flavor in the process of product storage are presented. As a result, the use of nonconventional plant raw materials may become a promising direction in the production of baked products that will both contain the missing elements and have increased nutrition value.