Arsenyeva L. Scientific substantiation and development of technology of functional bakery products with herbal proteins and micronutrients

The dissertation is devoted to the complex decision of a problem of creation of functional bakery products. Alternative technological decisions on enrichment of bread by herbal protein, which are based on use of the products received consecutive germination and еxtrudion of bean, and technological methods which provide decrease in the contents or activity of non-nutritious components in raw materials are offered. Complex approach to enrichment of bread micronutrients which takes into account medical and biologic, technological and economic aspects of a problem is carried out. It is scientifically proved a choice of carriers of iodine, selenium, iron, calcium for maintenance guaranted content in bread of their physiologically optimum quantity in biologically safe, easily assimilated form. The technology of the bakery products which are enriched with herbal proteins and micronutrients with using of malt of soya that contents structure salts of mineral elements at a stage of soaking of seeds is developed.Key words : functional bakery products, beans, germination, еxtrudion, micronutrients, iodine, selenium, iron, calcium.