USE OF PLANT ADDITIVES TO INCREASE NUTRITIONAL VALUE OF CULINARY PRODUCTS
The problem of increasing nutritional value of culinary products, particularly doughnuts from yeast dough, is under consideration. The authors have studied the reasons that lead to production of goods from yeast dough with an increased nutritional value. The chemical composition of apple powder, known as a source of dietary fibers, organic acids, and vitamins, including vitamin C, is analyzed. Organoleptic, physical and chemical characteristics of doughnuts, baked with a partial replacement of wheat flour by apple powder, are analyzed. The effectiveness of such substitution is proved.