Justification of the raw materials used and the component composition for the production of enriched bakery products
Dmitry Devyatkin, Natalia Lesnikova, Denis Mysakov
Proceedings of the Voronezh State University of Engineering Technologies
Abstract
The desire to maintain a healthy lifestyle determines the structure of the demand of citizens of the Russian Federation for essential food. The development of new technologies and formulations of healthy food products is an urgent task for manufacturers, is a priority of the Ministry of Health Protection and is supported at the state level. The main trend in the development of bakery production is an increase in the demand of the population for bakery products for special purposes, as well as for functionally enriched products. Preference is given to products that are not inferior in quality to products of the traditional name, the success of the sale of such products is determined by time and technological costs. When selecting functional food ingredients used in production, it is importa