The production technology of bakery products on the basic of Municipal unitary enterprise "The gornozavodsky bread-baking complex"
In state unitary enterprise "Gornozavodsk Bakery" the analysis of the organoleptic and physical and chemical parameters of wheat bread and wheat bread with addition of buckwheat flour was done. It is established that using of buckwheat flour enriches product with mineral compounds and indispensable aminoacids.