New Types of Non-Traditional Cupcake with Additives of Vegetable Raw Materials
The article presents the results of investigations into the possibility of using additives powders obtained from the fruit of Viburnum ordinary and chokeberry, in the manufacture of products from a cake dough. The effect of 5%, 10% and 15% dose supplements powders on the organoleptic and physico-chemical quality of cupcakes; calculated levels of quality cakes; The optimal dosage of powders chokeberry and viburnum ordinary baking cakes instead of sugar.