Bakery Products of Functional Purpose with Vegetable Supplements

Abstract

To improve the nutritional value of bread can be used a variety of fruits, vegetables, grains and their products. Their application is perspective, since they are rich in mono-and disaccharides, especially fructose, vitamins, minerals, dietary fiber, including pectin and other ingredients. Authors set a task of creation of the bakery products enriched with biologically active supplements, representing vitamin mineral polysaccharide a complex received from secondary resources of processing of vegetable raw materials. In the Kazakh Research Institute developed technology of bakery rye-wheat flour with vegetable supplements. It is proved that the introduction of supplements consisting of secondary plants (wheat germ, pumpkin and carrot cake), not only makes the product more useful, but also has a number of technological effects - improves dimensional stability, porosity, baking loss, loss of moisture and output. Along with this increased consumer quality bakery products - improving their appearance and flavor, and slowing of obduration. The optimum dosage was selected 5.0-7.0% by weight of flour