Modern trends in the technology of flour confectionery products require not only the preservation of the organoleptic characteristics of products, but also an increase in their nutritional value by reducing sugar content and enriching biologically active substances. The purpose of this study was to substantiate the rational formulation of raw gingerbread using non–traditional types of raw materials - sorghum flour and urbech from milk thistle seeds. The paper uses methods of mathematical planning and optimization of the experiment, as well as standard methods for evaluating quality and chemical composition indicators. Based on regression analysis, quantitative dependences of the organoleptic parameters of gingerbread on the dosages of the components used have been established. The optimal values of the input factors – 25% sorghum flour by weight of flour and 25% urbech by weight of sugar – provide high values of wetness and acceptable density of products. The developed recipe of Bogatyrsky gingerbread meets the requirements of GOST and is characterized by a reduced sugar content with a high content of dietary fiber, proteins, vitamins and minerals. The introduction of these ingredients allows you to increase the protein content by 12%, dietary fiber by 18%, and also reduce the level of carbohydrates by 4% compared to the traditional equivalent. The product provides significant coverage of the daily requirement for a number of nutrients, including B vitamins, magnesium, phosphorus and iron. The developed recipe for gingerbread meets modern requirements for healthy nutrition, combining high organoleptic indicators with increased nutritional value. The product can be recommended for the prevention of deficiency conditions associated with a lack of protein, dietary fiber and micronutrients. The introduction of such products into the diet contributes to the expansion of the range of functional confectionery products aimed at strengthening public health.

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