Development of plant-based high-protein bakery products with antioxidant activity

Abstract

In this paper was studied the method of development of high-protein bakery products based on vegetable raw materials, covering 20% of the daily requirement in proteins and antioxidants with 100 grams of the product. Organoleptic, physico-chemical parameters, nutritional value and amino acid composition of four samples of bakery products are estimated. The questions of preservation of antioxidant activity of tea on the basis of use of technologies of extraction followed by microencapsulation and mechanochemical processing are considered.