Technology shortbread increased food value

The article shows the results of the use of a flax seed meal, lunar oil in the technology of shortbread cookies. The expediency of adding this plant raw material to the formulation composition of shortbread cookies is substantiated with the aim of obtaining products of increased nutritional value for expanding the range of confectionery products for restaurants. The results of studies that establish the effect of a flaxseed meal and linseed oil on organoleptic, physico-chemical parameters of finished products are presented.