Аннотация
Currently, the combination of trends in the increase in the biological value of food products forces manufacturers to seek new non-traditional sources of plant raw materials for the production of confectionery products. One of the most effective areas of confectionery production is the use of composite mixtures in the production of cookies. The article investigates the effect of the composite mixture on the organoleptic and physicochemical properties of the finished product, the nutritional value of the obtained lingering biscuits. The results of the study showed that in the lingering biscuits made from the composite mixture, in comparison with the control image, the fat content increased by 1.11 times, protein - 1.31 times, calcium - 1.29 times, potassium - 1.21 times, iron - 1. 84 times, phosphorus - 1.42 times. As a result, it was proved that hard biscuits made with the addition of composite flour have a high nutritional value and a high content of micro- and macroelements that play an important role in the human body.