MODERN TECHNOLOGICAL SOLUTIONS USED IN THE PRODUCTION OF BAKERY PRODUCTS WITH HIGH BIOLOGICAL VALUE
Marta Brodowska 1  
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Dominika Guzek 1  
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Division of Engineering in Nutrition, Department of Functional Food and Commodities, Faculty of Human Nutrition and Consumer Sciences, Warsaw University of Life Sciences (WULS-SGGW), 159C Nowoursynowska Str., 02-776 Warsaw, Poland
Publish date: 2014-06-05
 
Adv. Sci. Technol. Res. J. 2014; 8(22):83–92
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ABSTRACT
Biological value of the food products is a result of the presence of bioactive substances and the proportions of the components. Technological development allows to optimize and accelerate the processes of bread production and increase value of food. Bakery industry used whole grains and pseudocereals as additional source of active compounds, biotechnological techniques as using appropriate yeast strain and encapsulation, which provide protection of substance and their controlled release in production of functional bread. The adding to bread fruits, vegetables and condiments may increase content of vitamin, minerals, dietary fiber and other bioactive compounds.