Effect of fruit filling on the basis of apple sauce for wheat flour high grad bread quality

The effect of fruit filling on the basis of apple sauce for the organoleptic and physico-chemical quality of bread from flour of higher grade studies results are presented. It is noted that the introduction of fruit fillings improves the organoleptic and physico-chemical parameters of bread. The crushed berries and syrup cranberries have an antiseptic effect for the development of fungi on the surface of the bread and thus prolong its shelf life.

Pectin, hips, wheat flour, apple sauce, syrup, cranberry, rose hips, berries, cranberries, bread, quality