Peculiarities of socio–economic–ecological equilibrium in the production of new bakery products

The subject of the research is a technological approach with the use of non–traditional raw materials, such as germinated flax seeds, which allows to significantly improve the structural and mechanical properties of dough and finished products. The purpose of the article is to substantiate the economic approach to the optimal ratio of wheat and germinated flax seeds in the technology of bread production in compliance with environmental requirements. The methodology of the work: experimental studies were performed using modern standard and conventional methods of technical, spectrophotometric, mathematical and theoretical. Results – in terms of social efficiency and environmental friendliness, new bakery products have significant advantages over traditional ones and are characterized by improved biological and nutritional value. Conclusions – an important aspect of the feasibility of scientific development is the social, economic and environmental efficiency of new bakery products compared to traditional ones