Bakery products with phosphatide concentrant addition

The paper provides data on the use of surfactants in the production process of wheat bread made from 1st grade flour. Test baking of wheat bread from 1st grade flour according to the traditional recipe and with the addition of phosphatide concentrate was carried out. The use of phosphatide concentrate in the technology of making wheat bread helps to improve the properties of dough pieces, the level of quality of baked bread, as well as the ability to maintain its freshness. The results of research on organoleptic and physicochemical indicators are presented.