FEATURES OF PRODUCTION OF BAKERY PRODUCTS WITH RHEUM L.
The article discusses the issue of expanding the range of bakery products using rhubarb processing products. The recipe for buns with rhubarb filling was developed and the technological parameters of their production were established. Based on the physico-chemical properties of this plant, the influence of the additive on the baking properties of flour, the process of acid accumulation and product quality indicators was determined.