The components modification of the of recipe composition of bakery products using textured mixtures

The factors of unfavorable environmental situation primarily have an impact on the health of the population. In order to protect against adverse environmental conditions it is important to create qualitative and safe food products reducing or preventing their negative impact. People’s health and partly their emotional state depend on the component and qualitative structure of consumed food. Bakery products in the amount of 200 to 350 grams should be included in a daily diet of each person, basing on the recommendations of Nutrition Institute RAMS. The producers and scientific community working in the field of nutrition development of food from vegetable raw materials are in continuous search of optimum decision in making qualitative product for each person. Using mixes of premium grade wheat flour and texturate of barley or oats in the production of bakery products increases the quality of the products and reduces the content of gluten. In the laboratory of the Institute of Food Productions FSBEI Krasnoyarsk SAU 12 test samples were produced, two of which were control (without texturate) and their organoleptic assessment was carried out, during which such indicators of bread quality as taste, aroma, shape, color and appearance were evaluated...