The effect of vegetable oil on the quality of a shortcrust semi-finished product

The article is devoted to the problem of increasing the nutritional value of pastries, in particular shortcrust semi-finished products. The authors examined the reasons that led to baking a pastry with an enhanced nutritional value, analyzed the chemical composition of vegetable oils, a source of unsaturated fatty acids and some vitamins. Organoleptic, physical and chemical indices of sandy semi-finished products made with a partial replacement of butter to vegetable oil were presented and analyzed. The economic effectiveness of replacing a portion of butter as a mix formation of vegetable oils is proved.