New approaches to increasing the nutritional value of bread products based on the use of non-traditional cereals and biologically active substances with detoxifying properties

Abstract

Abstract A practical solution to the problem of increasing the nutritional value of bread is the use of high-protein soy seeds and pumpkin processing product - pectin, the potential of which is to improve the quality of bread, intensify the technological process, enhance the detoxification properties of finished products, including easily fermentable sugars, nitrogenous and mineral substances, vitamins, dietary fiber. The possibility of using whole-ground soy flour in the production of poly-strain starter culture is shown, which contributes to the improvement of the vital activity of lactic acid bacteria. The introduction of poly-strain soy sourdough and 0.5% by weight of dry pumpkin pectin flour into the bread intensifies the dough making process due to easily fermentable sugars, improves the quality of the finished bread, provides it with an increased content of protein, dietary fiber, nitrogenous and mineral substances, vitamins, giving bread detoxifying properties and increasing its freshness.