OPTIMIZATION OF RECEPTURAL COMPOSITION OF THE BAKERY PRODUCT OF INCREASED NUTRITION VALUE

Abstract

Healthy nutrition is necessary for each individual to achieve the best physical and emotional states and to prevent various alimentary-dependent diseases. In this connection, the development of bakery products with high nutritional value and optimization of the ingredient composition of bakery products, taking into account the technological properties of raw materials and hygienic recommendations for nutrition, will help to improve the health status of various groups of adult population, which is a urgent task. Data on optimization of the ingredient composition of bakery products in accordance with the chemical composition of components that ensure the adequacy of the requirements for the diet of the adult population are provided in the article. The list of ingredients with high nutritional and biological value and the possibility of their use in the making bakery products has been scientifically substantiated. The optimization was carried out using modern programs that provide for mathematical modeling of product formulations in the implemented range of parameter changes. The qualitative and quantitative prescription structure according to requirements imposed to food for adult population is simulated. Optimization of the qualitative composition was carried out in accordance with the chemical composition of the prescription components, ensuring the adequacy of the requirements for the diet of the adult population. The possibility of using ingredients increasing the nutritional and biological value of bakery products has been investigated: micellar form of vitamin D (source of cholecalciferol) and amaranth flour (source of valuable vegetable protein, mineral substances). It is experimentally substantiated that use of the developed compounding of bread will contribute to an increase in the protein content, fats, carbohydrates, vitamins, mineral substances and will increase the biological value in bakery products.