PRODUCTION OF BREAD BASED ON PEA SOURDOUGH AND THE INFLUENCE OF SOURDOUGH ON THE QUALITY OF PRODUCTS
The paper deals with the development of technology for the production of bakery products using pea sourdough. Based on the results of experimental studies, a technology for obtaining high- quality sourdough based on chickpeas has been developed and recommendations for introduction into production have been prepared. The study of the literature data on the study work showed that little attention is paid to the preparation of sourdoughs for bread preparation and methods of their application in bakery production. Experiments conducted on the preparation of bread based on pea sourdough and molded bread have shown that bread using pea sourdough fully meets the requirements for the quality of yeast bread