Consumer research indicators of quality of bread with herbal supplements
The necessity of the development of bread from wheat flour with vegetable powders through the use of local natural vegetative raw materials for the enrichment and improvement of the diet. Studied the effect of plant powder on consumer quality of the developed product, depending on the quantity of the applied component. Describes the formulation and study of organoleptic and physico-chemical parameters. Comparative analysis of amino acid and vitamin composition of traditional bread from wheat flour of the highest grade and developed a bread recipe with the addition of powder from local plant materials.