ROSEHIP IN BAKING AND ITS EFFECT ON THE BODY

To improve the taste properties of bread, seeds of certain plants are used (cumin, poppy, anise, coriander, sea buckthorn fruits, etc.), which contain various biologically active substances and give bread a certain taste and aroma. Rosehip Rusa majbli is of particular interest as a raw material for improving taste qualities and a source of various biologically active substances.