ABSTRACT
The results of the research on quality indicators and nutritional value of gingerbreads made from non-traditional raw materials are presented. The flour from whole-hulled chickpea seeds, whole-wheat flour, flour from the buckwheat bran and mustard oil has been used. Non-traditional types of flour were added in the form of flour composite mixture instead of wheat flour (50%) according to the recipe of glazed gingerbread, mustard oil - 8% to the total weight flour. It has been shown that the usage of unconventional materials can improve the organoleptic and physic-chemical parameters, increase the antioxidant activity, and enhance the nutritional value of gingerbreads produced according to GOST 15810-2014. It has been found that the consumption of 100 g of enriched gingerbread products satisfied the average daily requirement of protein by 10%, fat by 2-6%, carbohydrates by 19%, dietary fiber by 14%, calcium, potassium and selenium by 5-8%, magnesium, phosphorus and iron from 15 to 30%, vitamins B1, B2 and PP by 8-11%, vitamin E by 3-18%, essential amino acids from 9 to 20%.
