Food and energy value of a bakery product with berries marcs

The research objective was the calculation of nutrition and power value of bakery products - the muffins with addition of powder from the marcs of Rubus saxatilis berries, growing on the territory of Krasnoyarsk Region. The research problems were:to carry out calculation of chemical composition of developed sample of a bakery product with addition of powder from the marc of Rubus saxatilis berries; 2) to determine nutrition and power value of the muffins with addition of berry powder of Rubus saxatilis berries. Bakery products with a net weight of 50 g were produced according to the basic method from premium wheat flour with addition of 10 % of berry powder received from the marcs of Rubus saxatilis berries instead of wheat flour. The pastries were being cooked for 20 minutes at the temperature of 220 degrees Centigrade. The nutrition and power value of the prototype - a bakery product with berry powder from the marcs of Rubus saxatilis was calculated. The calculation of nutrition value of developed products showed that addition to the compounding of a bakery product of semifinished product from Rubus saxatilis berries marcs raised the content of vitamins and microcells...