Abstract
In order to develop low-calorie high-biological value dietary bread, we used the soya processing products – roasted full fat soya flour, soya milk and soya pomace. There has been studied their chemical and micro nutrient composition. The study shows that the soya processing products have low energy and high biological value, and exhibit low glycemic index that makes them very attractive for the design of dietary food products. In order to increase bioavailability of soya, we carried out its sprouting. We studied the impact of different technological factors on the accumulation dynamics of highly digestible components of soya. based on the studies of the separate and complex influence of the soya processing products on the quality of whole wheat bread, there have been determined the optimal doses of food additives. There has been developed a new-generation dietary product with the trade name “Our Daily Bread”, as well as its making technology.
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