The increase of nutritional value of bakery products when using fruit puree of Siberian pear

Monosaccharides of pears do not require insulin for the assimilation by human organism therefore the pear can be recommended for diabetic nutrition. Thanks to potassium containing in significant amount, the pear plays a large role in heart rate normalization, anemia and the heart in general. Alkaline properties of pears also favorably affect the activity of cardiac system. The fruits of pears contain antibiotic arbutin killing pathogenic microbes in gastrointestinal tract, kidneys and the bladder of the man. The research objective was to study the possibility of using puree of the Siberian pear for increasing nutrition value of bakery products. The research problems were receiving and analyzing the quality of puree on physical and chemical and organoleptic indicators; the calcu-lation of compounding; the development of technology of preparation of products; the definition of physical and chemi-cal and organoleptic indicators of ready-made products; cal- culation of nutrition value. The puree was received in vitro. The sequence of operations: sorting, washing, cutting, cook-ing to the maintenance of 79-80 % of solids, rubbing through a sieve with a diameter of cells of 1.8 mm. The puree was added instead of sugar. The replacement was made on solid. The pears have valuable chemical composition; they contain 85-87 % of water, 0.4 % of protein, 10-11 % of carbohy-drates, including 0.6 % of cellulose, 0.3-1.3 organic acids, 0.7 % of ashes, 5-20 mg of vitamin C. From mineral sub-stances they contain: К - 155 mg; Na - 14; Са - 19; Mg - 12; Р - 16; Fe - 2.3 mg. The addition of puree from fruits of the Siberian pear into a roll with poppy replacing 30 % of sugar allows to improve the taste, the aroma of the products, to increase the content of food fibers, to raise the content of mineral substances: К - for 10.74 %; Ca - on 3.6; Mg - on 6; Р - on 1.3; Fe - on 23; the content of B1 and B2 vitamins - for 4.3 and 13.5 % respectively, РР - for 1.3 %, - to add the H, E and C vitamins which have not been present earlier.