THE USE OF "ELECTRONIC SENSORS" IN ASSESSING THE FLAVOR OF BAKERY PRODUCTS FOR FUNCTIONAL PURPOSES

Abstract

The percentage of the introduction of hemp flour into the formulation of bakery products for functional purposes through the use of "electronic sensors" for flavor research has been experimentally substantiated. Hemp flour has a pronounced color, taste and smell, which gives the composite mixtures a slightly herbaceous taste, while there is no unpleasant foreign smell.