A functional product is a product, which systematic consumption reduces the risk of nutrition-related diseases and improves people's health due to the presence of functional ingredients, which include dietary fiber, vitamins, minerals, etc. In relation to bakery products, we are talking about optimization micronutrient composition, in particular, an increase in the content of vitamins, individual macro- and microelements. Despite the relative decrease in consumption, bread still remains the No. 1 food product in the diet of the majority of the population. The role of bakery products in the nutrition of people engaged in heavy physical labor is especially great. The article analyzes the unfavorable factors forming stereotypes of eating behavior, the amounts of consumption of vitamins and minerals, commensurate with the optimal functioning of the body and physical activity. Technological solutions for a specialized range of bakery products for healthy nutrition based on the use of non-traditional plant materials and sources of essential trace elements are considered. The article is based on the results of scientific research carried out as part of the State task of FSBEI HE “MSUFP†for 2017–2019 on the topic 14.7404.2017/БЧ “Scientific and applied principles for the use of traditional and non-traditional plant materials and their secondary products (fruit, berry, grain, legume, oilseed, essential oilseed, herbs) in the technology of specialized products of the food industry, cosmetology, and pharmaceuticals".
Volume 11 | 08-Special Issue
Pages: 2084-2089