Prospects of using natural non-conventional raw materials and secondary raw materials in the production of bread of specific purpose

Abstract

One of the most important directions in solving the problem of ensuring the food security of the population and improving the environmental situation in the country is the rational use of its own raw materials, including secondary ones, that is, waste from various sectors of the food industry. Their use in the composition of model composite mixtures will significantly expand the range of targeted bakery products, in this case, intended for the prevention and treatment of diseases of the musculoskeletal system. The purpose of the study is the selection and study of the chemical composition and biotechnological potential of raw materials for the production of bakery products for medical and preventive purposes. The objects of the study were germinated wheat grain, sesame seeds and grape pomace. The authors consider it possible to use bioactivated wheat grain and secondary raw materials in the production of this type of product, which will enrich it with the missing essential nutrients, reduce the cost, and also significantly improve the ecological situation of the environment.