DEVELOPMENT OF THE FORMULA OF GINGERBERRY PRODUCTS WITH THE ADDITION OF WHOLE GRAIN FLOUR QUINOA

The use of whole grain flour allows you to create products with a high content of vitamins, minerals and dietary fiber. The article presents the results of a study on the development of a recipe for raw gingerbread with the addition of whole grain quinoa flour. Quinoa as a promising crop has been successfully introduced into agricultural practice, especially on marginal lands. The peculiarity of quinoa as a source of high-value protein is noted. The expansion of the range of flour confectionery products is carried out in the direction of the use of raw materials of domestic production. Research is being carried out to develop a recipe for flour confectionery products, where a significant correction of the chemical composition is achieved in the direction of increasing the content of protein, vitamins, minerals and dietary fiber while reducing energy value. In the republic, for the production of gingerbread products, except for wheat flour, other types are practically not used. As a result of the research, a new recipe for raw gingerbread was substantiated and developed, where wheat flour of the first grade was replaced by quinoa flour. The organoleptic indicators of the test of the control and experimental semi-finished products were studied