Food Supplements Based on Vegetable Raw Materials in the Production of Baked Goods and Pastries

Formation of functional and technological properties of flour dough and quality of finished products in the technology of custard gingerbread with the use of «magnetofood» food additive

“…are widely used. They improve the consumer properties of finished products and contribute to an increase in the water-holding ability of flour confectionery masses [8,9]. The disadvantages of these additives are low functionality in terms of texture and physicochemical properties of finished products.…”

Substantiation of the interaction mechanism between the lipo- and glucoproteids of rye-wheat flour and nanoparticles of the food additive «Magnetofооd»

“…An analysis of scientific literature [3,5,[14][15][16][17][18][19][20][21][22][23][24][25][26][27][28][29][30][31][32][33] shows that bakery products are enriched with various nutritional additives-enhancers and functional ingredients to improve their quality, shelf life, and nutritional value. The course of technological processes is largely determined how FTP of raw materials is calculated.…”

“…Worth considering are the biologically active substan ces of vegetable [19], fruit [20], and herbal supplements, which help to increase MRA of dough systems and bakery products [21]. The disadvantages of these additives are low functionality in terms of texture and physical and chemical properties of bread.…”

“…An analysis of information sources [3,5,[14][15][16][17][18][19][20][21][22][23][24][25][26][27][28][29][30][31][32][33] shows the lack of data on the use of nanopowdered ingredients in bread making technology and the mechanisms of interaction between nanoparticles and lipo-and glucoproteids. The multifunctional food supplement «Magnetofood» can be proposed to improve quality, prolong storage time, and create new functional and technological properties of bakery products.…”

Design of technology for the rye-wheat bread “Kharkivski rodnichok” with the addition of polyfunctional food additive “Magnetofооd”

“…The advantages of the first group, in whose composition plant supplements are most widely used, are a complex composition, balanced constituents of individual components, as well as the presence of compounds in the most physiologically digestible form. Enrichment of vegetable, fruit and herbal additives with biologically active substances promotes the increase of viscosity of dough, reduction of its adhesion, improvement of the pliability of dough to mechanical treatment; improvement in specific volume, porosity and shape stability of bread [10][11][12][13][14][15]. Disadvantages include narrow orientation and the absence of comprehensive effect.…”