Buckwheat husk is a secondary product obtained during the processing of buckwheat grains into groats, and is a promising raw material for the enrichment of flour confectionery products, including baked semi-finished products made from biscuit dough.

The purpose of the work is to study the effect of buckwheat husk powder on the quality and safety of biscuit semi-finished products.

Buckwheat husk powder is rich in minerals (potassium, calcium, iron) and dietary fiber, characterized by high water retention capacity; it is safe according to microbiological indicators. It was considered expedient to process buckwheat husk into a fine dispersed powder with a particle size of 120 μm by the method of mechanochemical activation. In order to determine the optimal amount of buckwheat husk powder added to the biscuit semi-finished product recipe, practical tests were conducted on the recipe and technologies for the preparation of biscuit semi-finished products with the addition of this powder in an amount of 5% and 10% relative to the volume of first-grade wheat flour.

With an increase in the amount of added powder, although the dough moisture content remained almost at the same level (37–38%), the moisture content of the samples decreased by 1.3–4.2% compared to the control sample, the porosity increased by 4.9–7.2%, and the specific volume increased by 0.9–1.1%.

Based on the results of the analysis of organoleptic and physicochemical indicators, the production of biscuit semi-finished products with the addition of buckwheat husk powder in an amount of 5% is recommended for practical application. The obtained data indicate the feasibility of using buckwheat husk powder to improve the organoleptic and physicochemical indicators of the quality of flour confectionery products and expand their range.