Bread takes a leading place in the diet of all socio-demographic groups of the population, therefore, it should have not only high taste, but also significant nutritional value. Vitamin B, starch, dietary fiber, and minerals are daily supplied with bread to the human body. However, bread has a deficiency of vitamin C, iron, calcium, pectin, and other functional components. This involves enriching bread with various additives with functional properties. However, the introduction of various fillers ambiguously affects the biochemical processes of the development of yeast cells, fermentation and maturation of the test, baking processes, which largely depends on the chemical composition of the additive. This paper presents the rationale for the use of inulin-containing raw materials - powder from Jerusalem artichoke tubers in the production of yeast bread. The effect of the powder on the biotechnological processes of dough formation, quality indicators and nutritional value of the finished bread, staling processes is investigated. The results of the work made it possible to create new types of bread with high consumer properties, containing inulin, an increased amount of fiber and pectin and minerals that have prophylactic properties, including diabetes.

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The issue of rational use of secondary raw material resources as a waste-free production is important today. The possibility of using oilseed meal (rapeseeds and camelina seeds) in the production of bakery is discussed in the article. The researches and analysis of the effect of oilseed meal on the formation of quality indicators and nutritional value of bakery were carried out. It was revealed that the introduction of rapeseed cake into the recipe composition of yeast dough up to 5% and camelina cake up to 10% of the weight of wheat flour has a similar character and a positive effect on the process of dough fermentation, formation of sensorical aspects. Finished products with rapeseed and camelina cake have a pleasant yellowish-mustard color with insignificant impregnations, good dimensional stability, porosity, and in terms of physical and chemical parameters, it meets the requirements of regulatory documents. An increase in the nutritional value of new types of bakery products is associated with a significant increase in their composition of the total amount of protein, dietary fiber, iron, and B vitamins. Taking into account the taste, it is proposed to use products with rapeseed cake as bread for toasts, products with camelina cake as buns for hamburgers and sandwiches.

Актуальность исследований в области расширения продуктов повышенной пищевой ценности обоснована государственной политикой Российской Федерации в области здорового питания населения. Обоснована необходимость разработки технологий и рецептурного состава смешанных пюре повышенной пищевой ценности из пасты топинамбура и ягодного сырья, произрастающего в Красноярском крае. Представлены сравнительные результаты органолептической оценки, состава физиологически функциональных ингредиентов, оценка пищевой ценности новых видов смешанных пюре, а так же микробиологические показатели упакованного смешанного пюре в процессе хранения. Установлено влияние исследуемых показателей на комплексный показатель качества.

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