The article presents experimental study on the feasibility of using edible film (coating) as a means of preventing and cherstvenie method of increasing the biological value of gingerbread products. Grounded components of edible coating. Based on the organoleptic and physico-chemical parameters (moisture content, and namochuvanist kryhkuvatist) proved the feasibility and necessity of using edible coating, which also can increase the biological value of products as part of the coverage of linseed oil.
The expediency and the possibility of using protein plant raw material in technology of functional bakery products have been proven. The results of studying white food lupine products influence on nutritional and biological value of bakery products have been presented.
