QUALITY AND FOOD VALUE OF THE SMALL LOAVES OF BREAD "DOCTORAL" AND FRUIT CAKES "STOLICHNY" ON THE BASIS OF THE WILD BERRIES ADDING
The comparative analysis of the berries influence on the quality and food value of the small loaves of bread "Doctoral" allows to conclude that the wild rose adding in the small loaves of bread is the best addition because protein, fat, carbohydrate, mineral material, vitamin content turns out to be bigger and more proportional than in the other researched samples of the small loaves of bread. The fruit cakes "Stolichny" with the viburnum adding can be successfully used at vitamin deficit (С, B1, E, PP and β-carotene) and minerals deficit (the potassium, magnesium, phosphorus and manganese) in organism and in the same way dietetic nourishment and everyday inclusion it in the population food ration.