Aspects of biotechnology modifications of functional bakery products using raw fruit native

Bakery products are a promising target enrichment, because they belong to the category of daily edible products that enable a person to meet the needs of 30-50% in the basic substances. However, due to these people can not get all the necessary nutrients in sufficient quantities. Therefore, one of the main objectives is to improve the composition of bakery products, as well as the creation of preventive and therapeutic products destination, reduced energy value. The aim of research was the creation of a new bread baked product "Serdechnyi", one of the main components of which is the prescription powder from dried hawthorn fruit. Developed technology of bakery products on gidrolizate the fruits of hawthorm. To study of the influence of prescription components on the properties of semi finished product and qualityindicators. Physicochemical, organoleptic characteristics, the content of amino acids and vitamins. Thus, created a bakery, having cardiotonic oriented, promotes normalization of blood pressure, relieve fatigue due to the content in the product powder from dried hawthorn fruit.