PROSPECTS OF USING NON-TRADITIONAL RAW MATERIALS IN THE PRODUCTION OF PUFF PASTRY PRODUCTS OF INCREASED NUTRITIONAL AND BIOLOGICAL VALUE

Abstract

The main promising areas of innovative development of flour confectionery production are: the use of new ingredients to improve the quality of products, the use of innovative technological lines for the production of confectionery products from non-traditional types of flour rich in minerals and vitamins, the development of innovations to increase production and reduce the scrap of pastry and puff pastry, the development of new technologies that ensure the relationship between science and production. The article examines the directions of updating the assortment, expanding the range of dietary and preventive flour confectionery products.