Application of iron-containing raw materials in the production of bakery products

Abstract

The article is devoted to the development of the technology and the formulation of “Mramornaya” bun for baby food using iron-containing raw materials in order to enrich white wheat flour with the most deficient minerals.

Keywords

• bread products
• assortment
• formulation
• wheat flour
• mineral substances
• nutritional value
• dough
• porosity
• quality indicators