Increasıng the bıologıcal value of bread through the applıcatıon of pumpkın puree

Some vegetables are indispensable for the production of a wide range bread products, because their chemical composition. One factors hindering widespread use in bakery is insufficient study functional properties mentioned technological areas. The main goal was complex analysis food value, mineral and vitamin compositions raw materials with additives, on example pumpkin variety «Perekhvatka 69». This necessary to further substantiate development technology new types expanding products satisfying various consumer preferences. nature changes nutrients, process has been studied, which makes it possible determine proportion reduction content. Based this, adjust content before after processing making additives. It found that introduction puree practically no effect amount washed gluten. However, at dosage from 5 25 %, compression strain gluten increases 68.5 94.7 units instrument. regulate desired final deformation dough