DEVELOPMENT OF KVASA TECHNOLOGY OF FUNCTIONAL PURPOSE

The work is devoted to the development of the recipe and technology of kvass using buckwheat husks and stevia infusion. The basis of kvass was a concentrate of leavened wort, which was partially replaced by buckwheat husk, yeast dry bakery, sugar syrup, stevia infusion. It is established that the use of buckwheat husks as non-traditional raw materials for the production of kvass not only reduces the cost of production, expands the assortment of this drink, but also increases its functional component. Kvass with the addition of buckwheat husks is necessary for a group of people who need products with a reduced amount of gluten, since it is not found in buckwheat and, accordingly, in husks.