Abstract: The materials presented in the study are aimed to solve the problems of increased nutritional value of confectionery products through the use of composite flour. The results of research allows to determine the aminoacid, minerals and vitamin composition of the flour, nutritional value of ginger bread using composite flour.
Sagynysh B. Ubekova, Saltanat Musaeva, Dina R. Dautkanova, Nurlan B. Dautkanov and Zhibek K. Usembayeva, 2015. Usage of Composite Flour in Pastry Products. Research Journal of Applied Sciences, 10: 59-62.