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MARCH 2013 (published: 01.03.2013)
Number 1(15)
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Мineral structure of bakery products with whole grains flour with fillings
Peresichnaya S.M.
Keywords: bakery products, technology, mineral elements
This work is licensed under a Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License
Мineral structure of bakery products with whole grains flour with fillings
The technological aspects of the production of bakery products enriched with micronutrients for students. The feasibility of scientifically substantiated by the mineral composition of bakery products with whole grains flour with fillings to set criteria nutritional value to defined nutritional criteria through the use of protein and plant raw materials. Experimental studies have shown an increase in calcium, magnesium, iron, zinc and other nutrients essential in the studied samples. It has been established that the developed bakery products consumption according to recommended nutritional standards for military provides 10-24% of daily requirements in the most essential minerals, which enables the inclusion of such products to functional products.
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Keywords: bakery products, technology, mineral elements
This work is licensed under a Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License