ИСПОЛЬЗОВАНИЕ ЙОДОКАЗЕИНА В ПРОИЗВОДСТВЕ ХЛЕБОБУЛОЧНЫХ ИЗДЕЛИЙ

Abstract

The paper discusses the results of studying the production technology and quality of iodized bakery products. Providing the population with food is one of the crucial issues since human health depends on the foodstuff ingredients. Yakutia is a region with harsh climate where people suffer from a lack of vitamins, macro- and microelements. Therefore, there is an urgent need to develop and introduce new technologies. Bakery products are critical in Russians’ diet. The vast majority of consumers add bakery items to their daily diet. Bakery products are the basic sources of energy and nutrients. Traditionally produced bakery items provide 25–30 % of the protein requirements, 30–40 % of the carbohydrate requirements and 20–25 % of the needs in vitamins, minerals and dietary fibers. Therefore, special attention should be paid to the nutritional and biological value of bakery products. One of the potential ways to improve the nutrition structure of the diet is to use functional ingredients in the bakery production such as dietary fibre, vitamins (C, D, group B), minerals, lipids containing polyunsaturated fatty acids, antioxidants (beta-carotene, tocopherols), oligosaccharides; some types of beneficial microorganisms (lactic acid bacteria). Yakutia puts emphasis on the state policy in the area of people’s healthy nutrition and annually expands the production of functional food products. The paper reports the study findings about organoleptic, physical and chemical parameters of iodized bread, the content of vitamins, amino acids, minerals. The technology of bakery production is also examined in the article.