Whole grain baked products enriched with vitamins: Technology, quality, health benefits

Abstract

Taking into account the social significance of bread in the Russian Federation, the expediency of developing bakery products with increased nutritional value has been substantiated. The choice of the most acceptable in terms of baking properties of wheat flour of Russian manufacturers has been carried out. A recipe for a new type of bakery products has been developed, in which 60% of the first-chop flour is replaced with whole grain flour. To improve the vitamin supply of the population, the product is enriched with a complex of B vitamins. According to organoleptic indicators, the developed whole grain bakery products received a high tasting score. Since one product (50 g) contains vitamins from 21 to 29% of the recommended dietary allowance, they are classified as “enriched”, the content of dietary fiber is 1.6 times higher than in traditional bakery products made from wheat flour of the highest varieties. The technological losses of vitamins were determined, ranging from 14 to 20%, which was taken into account when calculating the prescription amount of the premix. The results of the study of the staling process on the change in rheological properties during storage allowed to recommend the shelf life of whole grain bakery products enriched with vitamins, 48 hours.