Nontraditional addition in bakery excerpt from plant material

Abstract

The work at issue is actual as an important link in broadening the range of products with functional character on the local market. Purpose of this paper is to develop and implement bakery products for people with dietary needs, but who will be able to be consumed and by healthy people for prophylactic uses. Research conducted in this study aimed at achieving the following objectives: study of the influence of fiber addition on the blank and finished products, to establish an optimal dose of dietary fiber (inulin), develop production recipe.