CRISPY BREAD MADE WITH WHOLE WHEAT FLOUR WITH PUMPKIN PARTS. Part 1. VITAMIN COMPOSITION AND MICROBIOLOGICAL STUDIES

This article examines the vitamin composition, health benefits and microbiological properties of whole grain wheat flour crispbread with the addition of pumpkin seeds and peel. The important nutrients contained in pumpkin, including vitamins and minerals, have the effect of strengthening the immune system and improving the functioning of the digestive system. The high fiber content of whole grain wheat flour increases the nutritional value of crispbread (khlebtsy), as well as the nutritional safety and stability of the product are assessed as a result of microbiological studies.

In the course of the study, the chemical composition of crispbread was analyzed and its vitamin composition was determined. In addition, the microbiological safety of the finished product was evaluated and an analysis was made for the presence of pathogenic microorganisms. The results showed that crispbread with pumpkin seeds and peel contains high levels of β-carotene and vitamins. In addition, it was found that the microbiological indicators of the products correspond to sanitary and hygienic standards.

The article aims to present and discuss the content of vitamins in whole wheat flour crispbread enriched with pumpkin peel and seeds and the results of microbiological research. Encourage readers to eat healthy and affordable by explaining the benefits to human health, highlighting the benefits of the vitamins it contains.

Thus, crispbread made from whole grain wheat flour with pumpkin peel and seeds is considered as a functional food product and can be offered to consumers as a healthier alternative