Misechko N. Using fructose and lactulose in technology of bakery products.

The work is devoted to the use of fructose and lactulose in bakery technology for patients with diabetes. The influence of fructose and lactulose , and also compositions of fructose with lactulose and fructose with sorbitol on the course main processes in technology of bakery products and their quality. The method of mathematical modeling established the optimal ratio in the composition of fructose and lactulose. We prove that to ensure product quality , sorbitol should be used in conjunction with fructose. It was established that the investigated materials and their composition reduces the intensity of spirit fermentation, but improve maintain gas ability of dough that provides proper volume and shape stability of products. Expediency of replacing the recipe diabetic products: parts of flours with the wheat bran and dry wheat gluten, and the use of soybean oil for enrichment items physiologically functional components. Developed and approved by regulatory documentation in 5 new diabetic products that have a low rate and a lower intensity of hlikemichnist digestion of carbohydrates.