Determining the qualitative parameters of powder from the stalks of garden purslane (Portulaca oleracea L.) and its application in the production of functional bakery products

Bread and bakery products are the most common food that have a significant impact on biological energy value of human diet. The presence proteins, fats, vitamins, mineral components, dietary fiber in them depends assortment, recipe, cooking technology. use dried purslane powder form as semi-finished product (raw material additive) development various technologies with it at same time can provide population wide range aim this work is to determine quality indicators from stems garden (Portulaca oleracea L.) its application production functional products. This will make possible protein-carbohydrate-mineral multicomponent fortifier obtain paper reports results studying laboratory stalks (PP), growing under conditions Absheron district Baku, Azerbaijan. Its general chemical composition, some physical-mechanical microbiological safety PP been studied, doses introduction into yeast dough substantiated. By organoleptic physical-chemical methods, technological finished for were determined. Powder was used products, recipe scheme "Health" buns using devised