FOOD RESOURCES 2021. Issue N 17. Article 11 — Інститут продовольчих ресурсів НААН України

Деталі: Опубліковано: Середа, 22 грудня 2021, 11:56; Перегляди: 794

11. USE OF BIOLOGICALLY ACTIVE SUBSTANCES IN BAKERY
https://doi.org/10.31073/foodresources2021-17-11
Oksana Naumenko, Svitlana Ovsienko
Pages: 107-118

Abstract
The development of new bakery products enriched with biologically active substances, which best meets the criteria of quality and safety is an actual problem. The aim of the work is to analyze the literature sources, which are devoted to scientific researches on the use of biologically active substances in baking. Bread is traditionally the main food product, so the development and creation of bread products with the desired chemical composition, allow the influence to the health of the population with minimal costs. Scientists, specialists in the baking industry are constantly improving and enhancing its quality. Data from the literature on the protein, mineral and vitamin value of bread allow us to consider it one of the most valuable foods. However, bread has lack a number of essential amino acids important for the human body: lysine, threonine, macro and microelements (calcium, iodine, iron, etc.), vitamins (B1 and B6). Therefore, the urgent task for bakers is not only to improve the quality of bread and preserve its freshness, but also to increase its nutritional value, in particular enrichment with additional nutrients. Biologically active substances not only provide the human body with energy and plastic material, but also optimize and control specific physiological functions, thousands of biochemical reactions, help maintain and improve health, reduce the risk of disease and accelerate the healing process, protect the body from adverse factors. environment. The results of the analytical review. The literature data on the use of biologically active substances in bread production technology containing grain mixtures, bran, fructose, honey, nuts, vegetable and fruit additives, non-traditional vegetable raw materials are analyzed and generalized on the basis of which the relevance of new bakery products substances that would be best meet the criteria of quality and safety.
Key words: biologically active substances, bread, functional ingredients

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