Full Article: PDF
Scientific Object Identifier: http://s-o-i.org/1.1/TAS-03-71-25
DOI: https://dx.doi.org/10.15863/TAS.2019.03.71.25
Language: English
Citation: Sidorenko, G. A., & Popov, V. P. (2019). Optimization of the production technology of bakery products with a carrots importation as dietary supplement. ISJ Theoretical & Applied Science, 03 (71), 360-363. Soi: http://s-o-i.org/1.1/TAS-03-71-25 Doi: https://dx.doi.org/10.15863/TAS.2019.03.71.25 |
Pages: 360-363
Published: 30.03.2019
Abstract: Now development of the functional food, in particular the bakery products with the increased nutrition value enriched with new types of raw materials is relevant. Use in bread baking of fruit and vegetable additives which are sources of vitamins, fats, the active materials pectic, mineral and other biologically is perspective. So, in particular, at addition of carrots bakery products can be enriched with food fibers, vitamins of group A, B, PP, pantothenic and Acidum folicum, macro - and minerals, such as potassium, calcium, phosphorus, iron, Zincum, etc. The rational technology of preparation of bread has to provide safety of the useful properties of a product at each stage of its production, and in particular, at a stage of its pastries. At an electro contact (EK) way of baking of bread biologically the active materials of raw materials more remain, formation of undesirable substances, inassimilable is prevented by an organism of connections [1-5].
Key words: the functional food, bakery products with the increased nutrition value, enriched with new types of raw materials.
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