MODERN TECHNOLOGICAL SOLUTIONS USED IN THE PRODUCTION OF BAKERY PRODUCTS WITH HIGH BIOLOGICAL VALUE

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Marta Brodowska ; Dominika Guzek ; Agnieszka Wierzbicka (2014)
  • Publisher: Society of Polish Mechanical Engineers and Technicians
  • Journal: Advances in Science and Technology Research Journal (issn: 2080-4075, eissn: 2299-8624)
  • Related identifiers: doi: 10.12913/22998624.1105181
  • Subject: bread | bakery products | functional food products | bioactive compounds | antioxidants | microcapsulating | Technology | T | Environmental technology. Sanitary engineering | TD1-1066 | Mechanical engineering and machinery | TJ1-1570 | Engineering (General). Civil engineering (General) | TA1-2040 | Manufactures | TS1-2301

Biological value of the food products is a result of the presence of bioactive substances and the proportions of the components. Technological development allows to optimize and accelerate the processes of bread production and increase value of food. Bakery industry used whole grains and pseudocereals as additional source of active compounds, biotechnological techniques as using appropriate yeast strain and encapsulation, which provide protection of substance and their controlled release in production of functional bread. The adding to bread fruits, vegetables and condiments may increase content of vitamin, minerals, dietary fiber and other bioactive compounds.
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