Effect of Complex Supplements on the Rheological Properties of Dough

Abstract

In Kazakhstan, one of the most consumed product is a bakery, in connection with the increase in their range with antidiabetic appointment is an important task, since increases every year in Kazakhstan people suffering from diabetes. One of the efficient ways to solve this problem is the development of high-performance technology bakery production antidiabetic action using a set of Herbal Supplements, to address this issue requires the use of biotechnology and electrical methods in the manufacture of complex additives used in bakery products antidiabetic action. We have shown the influence of the complex herbal supplements on the rheological properties of dough.