THE POSSIBILITIES OF USING BEAN FLOUR IN BAKERY PRODUCTION

This article discusses the state and state of the bakery industry in the country, indicators of development and current problems, as well as ways to solve these problems. Unfortunately, diseases of the cardiovascular system, oncological, endocrine, and digestive organs – these are the results of improper nutrition in our country. In order to stop the growth of such diseases, it is very important to develop a bread product that is not traditional for bread production, which can be useful for the human body and a means of preventing diseases.

New methods and technologies used for the development of bread production, as well as methods for the production of new types of bakery products have been studied as much as possible, the recipe and technology of a new non-traditional bread product with the addition of bean flour has been improved. The most effective rate of inclusion of legume flour in the recipe of fresh bread was determined. The article also presents the results of Physics-Chemical, general chemical, and organoleptic indicators of a new non-traditional bread product. Non-traditional fresh bakery products of the 3rd type with the addition of legume flour were evaluated in points according to organoleptic indicators.

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