About the possibility of modifying the recipe of bread «fitness» buckwheat by using walnut flour

Walnut flour is considered by food technology specialists as a source of complete protein, lipids, carbohydrates, minerals, vitamins, etc. The purpose the research to study possibility using walnut in “Fitness” buckwheat bread order expand range and increase nutritional density bakery products. objects were: baking wheat first grade; flour; mix “Fitness Mix” buckwheat; control samples bread; experiment No 1 – replacing 15 % with an identical amount 2 replacement mixture similar gluten; 3 4 6 gluten. quality chemical composition flour, were investigated. superiority over raw materials terms number nutrients was revealed. priority role formation porosity specific volume determined. Modification recipe carried out.