Investigation of the content of flavonoids in fortified bakery products obtained using ingredients of plant origin

The article considers the possibility of using ingredients of plant origin in the production of enriched bakery products in order to increase the content of flavonoids in them, substances capable of improving the regulation of cellular metabolism and participate in protecting the human body from oxidative stress. As part of solving the issues of increasing the amount of flavonoids in the composition of the food matrix, bread and bakery products are the most optimal, because have a complex food matrix and contain all macronutrients in different ratios. With regular consumption of bakery products, they can become a real tool for replenishing micronutrients missing in the human diet or be a source of biologically active substances of directional action. As part of the research, two areas were studied: the use of enrichment technology with food ingredients rich in flavonoids (hygroquercithin and its micronized form) and an increase in the content of flavonoids at the expense of its own grain resources (whole-wheat flour from germinated wheat grain)...