FOOD AND BIOLOGICAL VALUE OF THE NEW KIND OF BAKERY PRODUCTS WITH THE USE OF OATMEAL
This article studied the food and biological value of bakery products with oatmeal. To date, consumers have paid very much attention to product quality. Successful promotion of a product in the consumer market and its ability to compete with similar products depend on its quality. Therefore, the paper discusses the use of oat flour in production of bakery products to increase their quality.