Abstract
The publication argued the modern vision on the role of dietary fiber in maintaining and strengthening the health of the population, presented the recommended norms of daily consumption of dieprocesarea tary fiber, established by international organizations, including the European Union. According to scientific criteria, the technology of making bread and buns fortified with inulin has been developed, the limits for the addition of dietary fiber have been determined, recipes have been established, methods for adding inulin and quality indicators of finished products. Experimental samples of bread and buns with inulin were made according to the technology developed in industrial conditions.
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