Powdered semi-finished product – cedar powder, obtained from kernels of cedar nuts, was used. The increased nutritional value of wheat bread with cedar powder was proved. The quality of a new bakery product with cedar powder, Taiga wheat bread, was enriched and im proved. A literature analysis was performed on the role of cedar nut kernels in functional nutrition. The control samples of wheat bread had different percentages of cedar powder added to first-grade wheat flour. It was determined that the optimal percentage of cedar powder in the formulation of the product was 15%. The recipe of Taiga wheat bread with 15% (optimal) addition of cedar powder is presented. Studies of the quality of the product samples (organoleptic and physico-chemical, tasting assessment, as well as the chemical composition) are performed. The increased nutritional value of the product has been established due to macronutrients (proteins, fats, carbohydrates, dietary fiber), minerals, vitamins. Its nutritional value as an enriched product has been evaluated. The technology and parameters of technological processes of bread production have been improved. The economic efficiency of Taiga wheat bread has been calculated.

Demidenko Galina A., Tipsina Nellya N.

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