Possibility of turnip powder use in production of small loaves

The research results of possibility creating bakery products using semi-finished products from the family Brassicaceae, namely turnips are provided in the work. Powder from a turnip is obtained by the method of infrared drying. Infrared drying of food is based on the fact that infrared radiation is actively absorbed by the water contained in a product, but is not absorbed by fabric of the dried-up product therefore removal of moisture is possible at a low temperature of 55-58 °C. The received powder has been added to the bread "Domashnie” in number of 5, 10 and 15% of the mass of flour. The quality of bread with turnip powder addition does not concede to the usual one. They have pleasant taste, the amount of valuable feedstuffs increases that allows recommending them not only to make a functional orientation, but also to improve technological parameters of production.