TECHNOLOGY OF PRODUCTION OF BREAD PRODUCTS ENRICHED WITH ESSENTIAL FATTY ACIDS
DOI:
https://doi.org/10.55640/Keywords:
essential fatty acids, bakery products, omega-3, omega-6, functional food, grain germ, technology, bioactive additives, healthy nutrition, food industry.Abstract
This article discusses the technology of production of bread products enriched with essential fatty acids and its importance in the modern food industry. Essential fatty acids, in particular omega-3 and omega-6 groups, are of important biological importance for the human body, they support the cardiovascular system, nervous system and immune functions. The article reviews the main raw materials used in the enrichment of bread products, including vegetable oils, grain kernels and biologically active additives. Also, methods for ensuring the preservation of bioactive substances in the production process, optimizing technological processing conditions, and improving product quality were analyzed. The results of the study indicate the possibilities of improving the healthy nutrition of the population by creating functional bakery products.
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