DEVELOPMENT OF THE TECHNOLOGY OF CUSTARD DOUGH PRODUCTS FOR RESTAURANTS

The semi-finished product is characterized by a low content of macro- and micronutrients, including vitamins and minerals. This determines the relevance of research on improving its nutritional value due to the use of plant raw materials. The use of flour of various types from cereal, cereal and oil crops contributes to increasing the nutritional value of flour confectionery products. Other types differ from traditional wheat flour not only in a diverse composition of food ingredients, but also in technological properties. A study of the technological properties of rice flour was conducted, and the possibility of completely replacing wheat flour with rice flour in custard semi-finished products was substantiated. Formulations and technology of gluten-free products from custard dough were developed, organoleptic and physico-chemical indicators of the quality of dough and finished products were investigated.