Abstract
The article discusses the relevance of increasing the nutritional and biological value of bakery products, including gluten-free production, by introducing food plant raw materials in natural and processed state into their formulations. The materials for the analysis were publications in leading Russian and foreign peer-reviewed journals issued from 2016 to 2023. The use of various types of food raw materials as ingredients that increase the nutritional value of bakery products has been analyzed and systematized. It is noted that the optimal content of the ingredients, which increases their nutritional and biological value, decreases their energy value, and does not have a negative effect on their sensory, structural and mechanical characteristics.
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