A comparative chemical composition of peanuts and Cyperus esculentus – a raw material that does not contain gluten, rich in fat, vitamins and minerals, is given. The possibility of replacing crushed peanuts with alternative raw materials – Cyperus esculentus. nodules is considered. Appropriate preparation of raw materials is offered. Sprinkling shortcake dough with crushed Cyperus esculentus . nodules, pre-soaked for 12 hours in water, fried and crushed will increase the nutritional value of the product.

No abstract

This paper investigates the possibility of using amaranth grains to ensure the food security and provide healthy nutrition in the Far Eastern Federal District. It proposes growing amaranth in Primorsky Krai to make flour that could be used in baking. Replacing 10% of wheat flour with amaranth flour improves the quality of wheat bread while also enhancing its biological and nutritional value.

No abstract