Functional bakery products with the addition of dietary fiber

Abstract

The concern of the population for the rational and healthy food has led to an increased consumption of products based on cereals, especially those with high content of fiber and products with low energy consumption. Research conducted in this study are aimed at broadening the assortment of bakery products with functional character on the local market and pursue the following objectives: development of producing bread recipe with functional properties and the technology of production, establishment of an optimum dose of fiber supply, study the influence of the addition of dietary fiber on the quality of finished products.