Bakery products improved biological value
The article discusses the possibility of using soy flour in the technology of production of wheat bread. From the results of the study, it follows that the optimal organoleptic and physico-chemical parameters can be achieved by changing 5% of wheat flour baking to soy flour. In the studied sample No. 2 was more attractive colouring crusts, regular shape, uniform porosity. The use of soy flour did not have a significant impact on the physical and chemical parameters, so the mass fraction of moisture increased by only 1.3%, the porosity-by 2.0%.