Hubenia V. Technology of bakery anti-anemic purpose for the restaurant establishments

The technology of bakery products of the anti-anemic purpose for the restaurant establishments has been developed. Bakery products enriched with iron are an effective means of preventing iron deficiency anemia and latent iron deficiency in the diet, as it is a common food product in Ukraine. In order to choose iron carriers the medical, biological, technological and socio-economic aspects were taken into account. As a result of the studies , the following carriers of divalent iron have been selected for the research: iron lactate, dietary additive "Hemovital" and iron sulfate. Iron sulfate is not included in the list of substances that are allowed for the using in food production. However, iron sulfate is a common component of drugs for the treatment of iron deficiency anemia, so it was used in studies for a comprehensive comparison with organic carriers. The amount of additional iron must meet the daily requirement of 30-50% at the expense of the daily rate of consumption of bakery products. The influence of iron carriers on the biochemical and enzymatic processes in baking semi finished products has been investigated. Iron sulfate has a stronger effect on all processes, especially on proteins and proteolytic enzymes. Iron lactate has less effect. Iron sulfate and iron lactate decrease the activity of proteolytic enzymes in the dough, but this does not significantly affect the quality of the bread. Dietary additive "Hemovital" changes the color of bread and gives it a specific taste. The additive "Hemovital" is expedient to use in the technology of rye bread or to make stuffed baked goods. It has been proven that the bread contains bigger amount of water-soluble ferrous iron than the dough. Near 50% of iron, which is added in the form of iron lactate and iron sulfate, is converted into trivalent. This transformation is largely observed with iron sulfate. The content of physiologically effective water-soluble divalent iron in enriched bakery products is on 90% higher than in similar products without carriers of iron. Physiological efficiency of bakery products enriched with iron has been confirmed in clinical conditions. The bread products with additional 30% content of the daily iron requirement have been used. The consumption of bakery products with iron lactate and "Hemovital" improves the basic parameters of children’s blood. The draft of technological documentation for production of new bakery products has been developed as well as new technologies have been applied at the restaurant establishments in Kyiv.