The Improvement of the Composition of Sweet Dough Products through the Use of Coconut Flour

Abstract

The purpose of the research was to study the usability of coconut flour in Easter cake recipes to improve consumer properties and increase nutritional value. It has been established that the replacement of 10% of wheat raw materials with coconut flour and a decrease in the amount of margarine by 28% in Easter cake recipes allow us to obtain products with good consumer properties, increased content of mineral elements – selenium (by 58.3%), iron (by 13.3%), magnesium (by 9.1%), copper (by 5.5%) and coarse fibers (by 6.6%), and a reduced amount of gluten and trans fatty acid isomers.