PHYSICO-CHEMICAL BASIS OF THE CONTROLLING OF THE FATTY FILLINGS STRUCTURE FOR WAFERS USING OILSEED POWDERED PRODUCTS

Abstract

The article presents data on the effect of the bold sunflower flour on the quality characteristics of wafers. The physico-chemical, microbiological, rheological and organoleptic properties of raw materials, semi-finished and finished products. The possibility of increasing the nutritional and biological value of traditional wafers by reducing fat and sugar capacity and increased protein content of unsaturated fatty acids, dietary fiber, vitamins, minerals). The obtained results give the opportunity to improve the range and enhance the quality of traditional confectionery.