THE EXPEDIENCY OF USING A FERMENTED MILK DRINK IN THE PRODUCTION OF A BAKERY PRODUCT

The article discusses the use of the fermented milk product ayran to improve the quality and nutritional value of a bakery product by including this ingredient in its composition. The physicochemical and organoleptic properties of the bakery product with the addition of different dosages of ayran were investigated. The results showed that the best dosage of the fermented milk product ayran is 15% of the calculated amount of water. As a result, the formulation of a bakery product with the use of a fermented milk product was developed and its organoleptic physico-chemical parameters were determined.