Keyword: «functional products»

This study examines the possibilities of improving the quality of bakery products by adding pea flour. Experiments were conducted with different percentages of pea flour (5 %, 10 %, 15 %, and 20 %). The analysis of organoleptic and physicochemical characteristics showed that the optimal option is 10 % pea flour, as it provides the best balance of taste, porosity, and bread texture. The research confirms that the use of plant proteins enhances the nutritional value of bakery products.

This article analyzes the changes in the culinary preferences of Russians over the past decades, driven by economic, social, and cultural transformations. It examines how restaurants and cafés are adapting to new conditions by considering both global trends and local traditions. The article notes that sanctions and changes in logistics have resulted in a focus on local products and a resurgence of interest in traditional Russian dishes, while incorporating modern culinary technologies and evolving food preferences. It discusses how the growing interest among Russians in healthy eating, eco-friendly products, and vegetarian cuisine is bringing new demands to the successful restaurant business.