THE USE OF MUSTARD POWDER IN BAKING

Abstract

Today, bread as a food product is of particular importance. It should not only have good quality, but also high nutritional value and have preventive properties. Now new technologies are being introduced into the bakery industry, the range of products is increasing, more and more new factories and bakeries are being built. The use of various herbal additives allows not only to expand the range, but also contributes to increas-ing the nutritional and biological value of the finished product. According to GOST R 51074-97, a food addi-tive is a chemical or natural substance that is not used in its pure form as a food product or a typical food in-gredient that is intentionally introduced into a food product during its processing, processing, production, storage or transportation (regardless of