Innovative technological solutions in creating functional products power

The article deals with a problem of functional products creation for consumers feeling need in proteins, irreplaceable amino acids, vitamins, mineral substances, food fibers, polynonsaturated fat acids. One of the possible ways to improve human nutrition is using non-traditional cultures for bread making technology containing significant amounts of fibrous substances, easily digestible protein, vitamins, unsaturated fatty acids and minerals. Taking into account the Nutrition Science requirements an expediency of the most full functional ingredients complex entering into bakery products prescription structure is proved. Replacement of the first grade wheat flour by the offered prescription composition allows to slow down a bread aging, to increase periods of products storage and to improve their physical and chemical indicators on the specific volume and porosity. The bakery products "Svyatogor" at the use of 100 g of a product allow to cover daily need in protein for 38,9%, in carbohydrates - for 3,4%, fat - for 9,2%. The power value of "Svyatogor" is 897 kJ, in control 959. Biological value, % - 82,7 against 53,1 in control. Thanks to it the digestibility of bread protein ( in vitro method) of “Svyatogor” is higher. Thanks to unique properties of the compounding components “Svyatogor” gets functional properties by full-fledged protein increasing and its best comprehensibility ( in vitro ), advanced structure according to the content of vitamins, mineral substances, their balanced structure and can be recommended for mass consumption and prevention of osteoporosis, atherosclerosis, anemia, for children food, pregnant women and the feeding women.