Shevchenko A. Improvement of the technology of diabetic bakery products enriched with functional ingredients

The object of research is the technology of bakery products. The aim of the work is to improve the technology of diabetic bakery products with fructose, enriched with functional ingredients: complete protein, food fibers and minerals. Research methods are organoleptic, chemical, physico-chemical, analytical, microbiological with the use of modern devices and information technologies, mathematical methods of experiment planning and processing of research results. Scientific novelty. For the first time, a scientifically grounded innovative way of obtaining diabetic bakery products with a balanced chemical composition, which includes a comprehensive impact on raw materials, semi-finished products and ready bakery products of supplements - sugar substitutes, complete proteins of animal origin, polysaccharides (inulin and fiber), mineral substances in the form of salts of organic acids - citrates, which allows to improve the properties of new products and contributes to the achievement of high-quality products with a reduced glycemic index. The influence of calcium, magnesium, zinc and iron citrates on the technological process and quality of products is investigated. It is proved that in their presence the enzymatic complex of yeast is activated, due to their influence on the oxidation-reducing processes in the dough, the gluten is strengthened, the viscosity of the dough increases, which positively affects the gas-holding ability of the dough and the shape of the bread. Thermogravimetric analysis showed an increase in the products with additives of the content of tightly bound moisture, which leads to a decrease in the retrogradation of starch and an extension of the shelf life of products of freshness. The technology of production of bakery products with fructose has been improved due to the use of complex action on the technological process of casein and prebiotics, which made it possible to receive products with high nutritional value. The further development of the issue of the interaction of the constituents of additives used for the enrichment of products has become further developed. The developed products are tested at the enterprises of the bakery industry.