Use of combined herbal supplement on the basis of stevioside and fucoidan in technology of bakery products

The article deals with the prospects of the use of comprehensive plant supplement consisting of stevioside and fucoidan in the production of bakery products. Numerous studies have found a sufficiently wide range of biological activities of these substances. Today stevia is a fairly well-known sweetener of natural origin which is recommended for diabetics. It can be used for food purposes in various forms - dried leaves and decoctions from them, their extracts, syrups or stevioside - a powder with maximum cleaning of steviol glycosides. Fucoidan is a sulfated heteropolysaccharide found in oceanic composition of brown algae and some echinoderms. According to the World Health Organization in 2012 malignant tumors were found in 14 million people and 347 million people worldwide have diabetes. This problem is very urgent for the Ural region including the city of Chelyabinsk and Chelyabinsk region. Development of the production of specialized (therapeutic and prophylactic) food products that contain in their composition substances which minimize the risk of the abovementioned diseases will solve the problem of public health. The authors state the necessity of creating a product of this focus. The authors also justify the use of components of food supplements to replace the granulated sugar in the production of bakery products. The authors also analyze the chemical composition of the food additive component. The necessity of correction of yeast-dough properties to the exclusion of sugar-sand of the formulation is shown. Organoleptic and physico-chemical indicators of test samples of bakery products with stevioside and products prepared according to traditional recipes are given.