The use of combined composites of nontraditional raw materials of plant origin in the production of functional bakery products

Abstract

The development of new types of food products using non-traditional plant materials rich in useful substances necessary for the human body is an actual direction of the STI of the Russian Federation “FoodNet”. Bread and bakery products occupy a high share in the consumer basket of the population of the Russian Federation, research in the field of designing recipe compositions and technologies for new types of bakery products is of significant importance. The disadvantage of the main share of bakery products is the low biological and physiological value and high calorie content. Modern production of bread and bakery products is aimed at their enrichment with vitamins, minerals to increase biological value and reduce calorie content