THEINFLUENCEOFFLOURFROMBIOLOGICALLYACTIVEWHEATGRAINONTHE QUALITY OF FLOUR CONFECTIONERY PRODUCTS

The article examines the effect of flour obtained from primary and biologically active wheat grain on the quality of soft wafers using a LabMil laboratory mill.During the study, laboratory samples were baked using different amounts of primary and biologically active wheat flour. The effect of different flour dosages (25%, 50%, 75%, 100%) on the quality of wafers was assessed by moisture, wettability, and alkalinity.As aresult,themoisture contentof samples withthe additionof culturedwheatflour was higher than that of the control sample, while wafers with the addition of original wheat flour showed values close to the control. In addition, the wettability index was high in all samples, with the highest value recorded in the sample containing 50% cultured wheat flour. The alkalinity index increased by 0.2° in wafers containing cultured wheat flour. According to the results of the organoleptic assessment, thesoft wafers with a content of75% culturedwheatflour had thehighest quality indicators. Thus,the results of the study showed that flour from sprouted wheat can improve the texture and organolepticpropertiesofconfectioneryproducts.Thisinformationhasvaluablescientificandproduction significance in the field of processing wheat flour and its use in confectionery production