JUSTIFICATION OF THE USE OF FUNCTIONAL INGREDIENTS IN THE PRODUCTION OF BAKERY PRODUCTS

Abstract

The work is devoted to the substantiation of the use of functional ingredients in the production of bakery products. The development of new bread recipes containing physiologically functional ingredients allows to expand the range of bakery products. In contrast to conventional products, the nutritional value of functional products is determined by the nutritional characteristics of consumers of these products. It is necessary to introduce additional ingredients provided for in the recipe, or remove unwanted ingredients. Taking into account the beneficial properties of wheat bran, walnuts and flax seeds, we have developed a recipe for enriched baguettes with different content of these nutrients, taking the classic version as a basis and for comparison.The results of the study of the nutritional composition showed that in the experimental samples of the first and second options, the calorie content increased, and the amount of protein, fats and fiber also increased. Compared to the control, there is a decrease in carbohydrates, only in the third option their amount remains almost at the same level due to the larger amount of wheat bran. Analysis of the chemical composition of the developed samples shows that the introduction of functional ingredients into the recipe It also allows you to increase the amount of beta carotene and vitamins A and B5, and the amount of vitamin C increases slightly.The developed recipe for functional baguettes can be implemented in the craft production of cafes, bakeries, and each of the three options has its own advantages – from protein and fat content and calorie content both in the first sample, and an increase in the amount of fiber and a decrease in calorie content in the third sample.