The influence of the type of pectin and methods of dough preparation on the course of the technological process and the quality of finished products

The problem of food quality and safety in modern society is becoming particularly relevant. In the current environmental conditions, food products should have not only biological and nutritional value, but also perform preventive functions. Therefore, the expansion of the assortment and the increase in the production of functional food products becomes extremely important for improving the nutritional status of the population of Kazakhstan.