MODERN TECHNOLOGICAL SOLUTIONS USED IN THE PRODUCTION OF BAKERY PRODUCTS WITH HIGH BIOLOGICAL VALUE
- Publisher: Society of Polish Mechanical Engineers and Technicians
Advances in Science and Technology Research Journal
(issn: 2080-4075, eissn: 2299-8624)
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.