The Study of the Possibility of Using Low-Calorie Foods in the Technology of Flour Confectionery Production

The article demonstrates the advisability of substituting high-grade wheat flour in formulation a sponge cake semi-finished mix with oat, corn and gram flour. An contains much more protein than This significant amount globulin, which suggests an evident foaming capacity systems is positive factor technology making cakes. When suggested completely, nutritional value finished products improves. share dietary fiber increases significantly; calorie content decreases. Absence gluten makes this strategically important raw material for gluten-free products. It recommended to use recipe, since complete substitution flour, there improvement organoleptic, physicochemical indicators quality batter leads extension shelf life helps reduce energy increase vitamin mineral ones introduction into recipe does not worsen cakes during storage. developed can be adapted technological process equipment installed at existing confectionery enterprises require additional costs.