THE USE OF LENTIL FLOUR IN PRODUCTION BAKERY PRODUCTS
When solving the problem of expanding the range of products of mass and daily consumption, the authors propose to use a vegetable fortifier - lentil flour - in the technology of bakery products. The positive influence of the biopotential of lentils on the quality and nutritional value of bakery products has been proved, an increase in the indicators of the nutritional value of the finished product has been established.