Bakery products are one of the main human foods. Special varieties of bakery products include lamb products. One of the factors in reducing the volume of production and sale of bagels is also the loss of their consumer properties during storage (reducing swelling and odor intensity, increasing strength), including the lack of functional products that meet the modern concept of nutrition. In this regard, there is a need to improve the technology of bagels of improved quality and functional purpose.In our studies over the years, we studied the effect of peanuts, sunflower seeds, sesame seeds, walnut kernels on the quality of butter and egg bagels. The use of peanuts, sunflower seeds, sesame seeds, walnuts is due to the high biological value of these products: high protein, unsaturated fatty acids. The dough was kneaded in a coupled way, all additives were added to the dough in grated form. In addition to additives, the technology for making bagels did not differ in options. In the first study, bagels were optimal in all respects using 10% peanuts to the mass of flour. The taste of bagels turned out with a tangible taste of peanut kernels and a pleasant aroma of nuts.In the second study, the best products were obtained using 4% sesame seeds to the mass of flour. Physico-chemical characteristics of finished products in connection with the use of high-oil seeds did not deteriorate. Nutritional value has improved due to an increase in protein and an increase in unsaturated fatty acids. Thus, in order to expand the assortment, improve the nutritional value of the product in the production of butter bagels, it is possible to use grated peanut kernels in the amount of 10% by weight of flour, and in the production of bagel of sesame seed eggs in the amount of 4% by weight of flour.
