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.