The Improvement of the Composition of Sweet Dough Products through the Use of Coconut Flour

The purpose of the research was to study usability coconut flour in Easter cake recipes improve consumer properties and increase nutritional value. It has been established that replacement 10% wheat raw materials with a decrease amount margarine by 28% allow us obtain products good properties, increased content mineral elements – selenium (by 58.3%), iron 13.3%), magnesium 9.1%), copper 5.5%) coarse fibers 6.6%), reduced gluten trans fatty acid isomers.