Abstract
The article presents the results of a study on the effect of adding powders made from pear and black currant on the quality of semi-finished products and finished goods, using sugar cookies as an example. The physicochemical and technological properties of pear and black currant powders, as well as their impact on dough structure, texture, and organoleptic characteristics of thefinished product, were considered. Changes in the technological properties of semi-finished and finished flour confectionery products are presented depending on changes in the component composition.It was found that the optimal concentration of pear powder is 6%, while 4.5% of blackcurrant powder improves dough plasticity and increases water absorption, enriches the product with vitamins, organic acids, and antioxidants, and enhances the functional properties of the finished product.