NATURAL COMPOSITE MIXTURE IN THE FORMULATIONS OF ENRICHED BISCUITS
The article reflects the results of studies on the development of formulations of cut-off flour based on on bakery triticale medium flour with the use of a composite mixture on the axis of hawthorn fruit powder and girasol powder. Mathematical methods of experiment planning were used. Due to increased content of protein substances, food fibres, vitamines, mineral components of vegetable raw materials, cookies have high quality indices and have increased nutritional value.