High-protein raw materials in bread formulation recommended for sports nutrition

The article presents the study results of bread recipes based on high-protein raw materials, which can be recommended for athletes’ diets. The aim of the work was to develop a technology for high-protein bakery product recommended for diet of game sports athletes. Pea flour, casein and whey protein were considered as high-protein components. The research analyzed chemical composition and technological properties of raw materials. Bread recipes with different ratios of ingredients have been developed. Quality evaluation of the developed samples included organoleptic, physical chemical studies and calculation of nutritional and energy value of the resulting bread. The study established that the optimal use of pea flour is for 35%, casein 7.5% for and whey protein for 7.5% of the total weight of wheat flour according to the recipe. This ratio made it possible to obtain a product with high protein content and improved organoleptic characteristics.