Investigation of the possibility of using mushrooms in wheat bread production technology

The analysis of the Russian population nutrition shows that it does not correspond to modern concepts. It is characterized by high calorie content, insufficient intake macro-and micronutrients. purpose paper study possibility using mushrooms in technology making wheat bread. work was carried out 2022 based on Kursk State Southwestern University. use mushroom powder production bread necessitates its evaluation main organoleptic and physico-chemical indicators develop an effective create new types products. most concentrations powder, which improves physical chemical parameters without losing value products, have been determined. substantiation prescription-component solutions for dried ground - champignon baking given. influence finished has established. found optimal amount add dough 6% total mass flour. results showed with addition meets requirements standard. obtained allow us recommend developed method at enterprises.