Аграрный вестник Урала № 01 (119) 2014Инженерия
BIOTECHNOLOGICAL ASPECTS OF BREAD PRODUCTION WITH THE ADDITION OF CALENDULA POWDER (CALÉNDULA OFFICINÁLIS)
It studies an application of calendula (Caléndula officinális)in bakery, which has a balanced composition of nutrients and valuable complex of vitamins. Modern bakery production is characterized by a high level of mechanization and automation of technological processes of bread production, introduction of new technologies and constant expansion of assortment of bakery products, as well as a wide introduction of small enterprises of various forms of ownership. In recent years, much attention is paid to the enrichment of bread with various nutrients, which give it healing and preventive properties. Therapeutic and preventive effect of dietary bakery products use is provided either by introduction of necessary additional components in the formulation or exclusion of undesirable as well as reformulation. A significant number of various bakery products is developed for dietotherapy, there is a wide range of products for preventive nutrition meant for people with a predisposition to particular diseases and people living in environmentally disadvantaged regions of the country, for workers of hard professions, preschool children and the elderly. It has been established that the bread made from wheat flour with the addition of calendula powder has better organoleptic properties as compared with bread made from wheat flour. A new kind of bread with the addition of calendula powder will expand an assortment of bakery products with therapeutic and prophylactic qualities, good antioxidant properties and high physical-chemical quality coefficients.
biotechnological aspects, production, calendula, bread, wheat flour
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