Prospects for the use of complex additives from natural raw materials in the development of functional bakery products

The development of innovative technologies for the processing of agricultural raw materials to obtain new types of functional and enriched food products is one of the directions for the development of scientific research in the field of food quality, set out in the document "Strategy for improving the quality of food products in the Russian Federation until 2030". Bakery products are one of the most promising objects for the design of functional food products, since they are a favorite component of the diet of Russians and are characterized by a low content of minerals, vitamins, dietary fiber, the deficiency of which is a serious problem. In this regard, the development of technologies for bakery products using secondary products of raw materials processing and natural sources of biologically active substances is relevant. The article presents the results of a study of the possibility of using complex additives from natural raw materials in the production of bakery products. As additives, we used dry cheese demineralized whey, vegetable and fruit and berry powders of infrared drying (from beets, carrots, cranberries, mountain ash). The powders were obtained by infrared drying followed by mechanochemical grinding. After infrared drying at a temperature of 60-70 ° C for 180-240 min, the powders were crushed into chips with an average equivalent particle size of 125-140 microns. We have developed technologies and recipes for new bakery products with the complex additives listed above. The finished products were examined for organoleptic, physicochemical and microbiological quality indicators. In terms of quality and safety, the samples meet the requirements of regulatory documents. The use of additives in baking bakery products improves the nutritional value of finished products, while the content of protein, minerals, fiber increases, including an increase in antioxidant activity.The combined use of these additives significantly improves the consumer properties of the developed bakery products, which makes it possible. get new functional products.

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