WHEAT FIBRE IMPACT ON FLOUR QUALITY OF CONFECTIONERY PRODUCTS

Abstract

The article reviews the current state and prospects of the development of products enriched by  dietary  fibres,  including wheat  fibre,  and  their  importance  to  the  public.  The importance  of  the dietary  fibres  for  people  suffering  from diabetes  and  cardiovascular  disease  is  emphasized.  The features of the chemical and fractional composition of wheat fibre are described. The impact of wheat fibre and emulsifier mixture on wheat flour gluten complex is determined. The influence of wheat fibre and emulsifier mixture on physical and chemical indicators of the quality of the biscuit semi-finished product is studied.