Enrichment of bakery products with non-traditional raw materials
Abstract
Mass consumption products such as a bread and bakery products have insufficient nutritional value due to the low content of complete proteins, dietary fibers, vitamins and minerals. The analysis of the nutritional value of bakery products shows the expediency of balancing their chemical composition, increasing the biological value, eliminating the deficiency of individual components due to enrichment with biologically active ingredients. A promising direction of increasing the nutritional value of bakery products is the inclusion of non-traditional plants raw materials in the recipe, which allows to increase their nutritional value, improve organoleptic and physicochemical indicators. The subject of the study is to increase the nutritional value of bakery products by using various technological methods, introducing raw materials of natural origin, in particular, non-traditional raw materials of plant origin, which is a natural biocorrector with a high content of biologically active substances. The purpose of the work was to conduct an analysis of literary sources devoted to scientific research on the use of non-traditional raw materials in baking. Analytical methods of research were used in the formation of the article. The use of non-traditional raw materials of vegetable origin in the production of bakery products enriches them with certain nutrients, diversifies the taste properties, but can have different effects on the characteristics of the dough and the quality of baked products. The use of non-traditional plant raw materials in the technology of bakery products to enrich them with useful nutrients and create products with health-promoting properties is substantiated.
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