NEW TECHNOLOGIES OF GINGERBREAD WITH THE ADDITION OF THE OAT AND CHICKPEA FLOUR

Abstract

The article deals with the research of a new technology of gingerbread with the addition of oat flour and chickpeas in order to improve the functional and dietary properties and expand the range of confectionery products. For the development of recipes gingerbread functional purpose and the choice of optimal values of plant components were made flour compositions with the addition of 6%, 10% 15% oat flour and chickpeas. According to the results of the score the highest results - 4.8 points were in gingerbread with the addition of 10% oat flour and chickpeas. Such results prove that the addition of 10% oat and chickpeas flour is the most optimal. The addition of oatmeal and chickpeas flour in the production of gingerbread will enrich them with vitamins, trace elements, dietary fibers, expand the range, competitiveness, introduce into production and make an affordable product for consumers.