The Comparative Analysis of the Quality of Flour Supplied to Gomelkhlebprom OJSC and the Study of Non-Traditional Flour Types in Confectionery Production
The article provides a comparative analysis of the quality of flour supplied to Gomelkhlebprom OJSC. The authors study flour samples and use them to bake bread. The expert quality assessment of bread made from flour samples under analysis is carried out on the basis of the reference scale developed. The paper also considers the possibility of using non-traditional types of flour for confectionery and proposes new types of confectionery products based on secondary types of flour with natural plant additives.