The influence of secondary apple raw materials (apple pomace powder and frozen apple pomace) on the organoleptic (shape, surface, color, level of baking and mixing, porosity, taste, odor) and physicochemical quality indicators (moisture, acidity and porosity) of wheat bread was studied in the work. The traditional wheat bread recipe in which a part of the premium wheat baking flour was replaced by 5.7% buckwheat flour and 8.6% apple pomace powder, respectively for bread with the addition of apple pomace powder, was taken as a basis. Replacement of a part of the premium wheat bakery flour, respectively, with 6.7% buckwheat flour and 10% fresh frozen apple pomace was made in the second bread sample with the addition of frozen apple pomace, while the amount of water was reduced. The study of the quality indicators of baked bread samples was carried out with expert and organoleptic methods. A five-point scale for bread quality assessing in which each indicator was assigned a maximum number of points - 5, was developed for organoleptic assessment. According to the results of the study of organoleptic quality indicators of the developed samples of wheat bread, enriched with secondary apple raw materials, wuth a point scale, it was found that they exceeded the control sample. At the same time, the sample with fresh frozen apple pomace turned out to be the best, gaining 38.2 points out of 40 possible. It had a regular rounded shape with evenly distributed impregnations of flavoring; pleasant taste and smell characteristic of the products of this name; uniform light brown color; uniform porosity, without voids and seals, without lumps and traces of impurities. A sample of bread with apple pomace powder yielded 1.4 points to it, gaining 36.8 points in all respects. The developed samples of wheat bread enriched with apple raw materials (apple pomace powder and frozen apple pomace) meet the requirements of GOST 31805-2018 in terms of physicochemical indicators

The effect of apple raw material (powder from apple pomace and frozen apple pomace) on the duration of individual operations of the technological process of the straight method of wheat bread production, such as the kneading duration, the number of punchings, the duration of the dough fermentation and dough pieces proofing, was investigated in the work. As studies showed, when using secondary apple raw materials in wheat bread production, the amount of yeast must be increased to 3-4%, compared to 1-2% introduced to the control sample. When kneading the dough, apple pomace powder is mixed with dry ingredients according to the developed recipes. When preparing the dough, freshly frozen apple pomace must first be soaked in a mixture of vegetable oil and warm water (water temperature is 28-30 ?) with constant stirring and bringing to a homogeneous consistency and the pomace complete defrosting. The degree of influence of products from the secondary apple raw materials on the technological process and bread quality depend on the type and quantity of the product added to the dough (apple powder or frozen apple pomace is used). The amount of water was also increased by replacing part of the premium wheat flour with buckwheat flour and apple pomace powder. While using fresh frozen apple pomace, the amount of water was reduced, the other ingredients in the recipe were not changed. The additives put to the recipe stimulate the dough fermentation process and reduce it. At the same time, the duration of the dough maturation and the proofing operations are reduced. The addition of fresh frozen apple pomace improves the porosity and taste of bread to a greater extent..

One of the promising directions in baking at present is the replacement of wheat flour in the production of bread and bakery products with other types of raw materials. A study of the influence of secondary apple raw materials (frozen apple pomace) on the organoleptic (shape, surface, colour, bakedness, mix, porosity, taste, smell) and physicochemical indicators of the quality of the developed bread samples was carried out. The prototype was a unified wheat bread recipe. In this recipe, part of the wheat flour was replaced with rice: in bread sample No. 1 - 25% rice flour; in sample No. 2 - 12.5% ??rice flour. Also the sugar provided by the standard recipe was replaced by 10% of frozen apple pomace. The amount of other ingredients in the recipe remained unchanged. The quality indicators of baked bread samples were examined using organoleptic and physicochemical methods. Organoleptic assessment was carried out using a five-point scale for assessing the quality of bread. According to the results of the study of the organoleptic indicators of the quality of the developed samples of bread, it was found that they exceeded the control sample. In this case, the sample with fresh frozen apple pomace and rice flour in the amount of 12.5% turned out to be the best. A sample of bread with freshly frozen apple pomace and 25% rice flour was inferior to it only in porosity (the presence of small voids). In terms of physical and chemical indicators, all samples of wheat bread with the addition of apple raw materials and rice flour, as well as the control one, met the requirements of regulatory documents. It has been experimentally established that apple pomace affects the increase in the content of iron and phosphorus in bread. Pre-soaking the pomace in an oil-water emulsion improved the rheological properties of the dough and the porosity of the finished product.

Flour confectionery semi-finished products, which are delicious and have a high nutritional value, are always popular with people of all ages. Cake is one of the favorites and most common flour confectionery products for consumers all over the world. Wheat flour is one of the main ingredients used for the preparation of biscuit semi-finished products, along with sugar, egg, preservatives, flavorings, etc. Partial or complete replacement of wheat flour is always desirable to make the product more nutritious. Replacing wheat flour with other different flour improves the functional and nutritional properties of Brownie semi-finished products. The technological parameters and the recipe for the production of semi-finished Brownie products related to low-calorie products have been developed. Wheat flour was replaced with rice, corn and flaxseed flour, the ratios of which were derived as a result of experimental studies of the recipe. Butter was replaced with soft cottage cheese, which reduced the caloric content of the product. Yogurt has been replaced with a fruit supplement (in the form of frozen apple pomace) to increase nutritional value. Instead of sugar, the sweetener "Prebiosweet" is used, which includes the sweetener erythritol, lactulose, sweetener stevia extract. In contrast to the classical production technology in the developed one: the number of technological operations is reduced; the operation of whipping the egg mixture is excluded. Mixing of ingredients was carried out in two stages: at the first stage, all dry components were mixed; at the second stage, all liquid components were mixed. Then the liquid and dry mixtures were mixed to a homogeneous consistency. The duration of mixing was reduced to 2-3 minutes. and it was carried out at low speeds of the kneading machine. The Brownie semi-finished product was baked at a temperature of 175 ℃ for 60 minutes. The addition of rice, corn and flax flour will expand the diet of people who monitor their health, apple squeezes.