Use of flour obtained from wheat varieties of bashkir selection in the production of cakes

The Aim of this work was the possibility of using flour obtained from varieties of Bashkir selection in the formulation of flour confectionery products, as well as expanding the raw material base. During the research organoleptic and physico-chemical parameters of both raw materials and finished products were determined. As a result of carrying out tests with raw materials at the moment it is revealed that flour of grade "Vatan" of a crop of a different year, and also grades "Tulaykovskaya 108" are suitable for use in bakery production.