Vinnikova V. Formation of the quality of dietetic additive «Hemovital»and flour products with its use

Object - commodity properties and variety of flour products - of antianaemic orientation; aim – scientific ground of the influence of dietetic addition «Hemovital», which contains haemoriron. Of forms properties and quality of rue-white bread and spice-cake for satisfaction of customers demands; methods – theoretical, experimental, physical and chemical; novelty – was determined that correlation of hemoglobin form Fe2+ and Fe3+ defines the biological value and colour of addition «Hemovital» and it is the main index of the addition quality; results – rational quantity of dietetic addition «Hemovital» to the recipe of bread and spice-cakes were defined, nutritive and biological value of new bread was investigated, conditions of storage of bread and spice-cakes were determined. Results have been introduced in meat processing factories and bakeries.