Application of stevioside in providing functional properties buns of bakery products

In accordance with the objectives of the state policy in the field of healthy nutrition a priority is the development of food production, enriched in essential components. Improvement of the human body and the maintenance of its active life through the use of biologically active ingredients in the products of mass consumption is a promising direction in Medicine and Nutrition. For patients with diabetes, alimentary and metabolic forms of obesity, along with sweeteners sugar substitutes - the only alternative is to have in the diet of sugary foods. In international practice, to give the products of therapeutic and prophylactic properties of stevia is widely used and processed products as a source of natural sugar substitute. Stevia can be used for food purposes in various forms - dried decoction of leaves and their extract - stevioside or - a powder with a maximum cleaning steviol glycosides. The article deals with the prospects for the use of stevioside in the production of buns bakery products, in particular buns “Dorognaia”. The reasons that led to the need for bakery products for special purposes, for the solution of problems associated with impaired glucose metabolism. It analyzed the chemical composition of stevioside and justified its use to replace sugar in the production of bakery products. The necessity of correcting the properties of dough to the exclusion of sugar from the recipe. To make the sweet taste and calorie reduction stevioside solution was used instead of sugar under the recipe. Solutions prepared from Stevia powder stevioside (0.02, 0.06, 0.10, 0.14, 0.20 % by weight of the flour). Presents the organoleptic and physico-chemical characteristics of prototypes buns “Dorognaia” with stevioside and rolls “Dorognaia”, prepared according to traditional recipes. A comparative analysis of the energy value of the food and bakery products with stevia and sugar. Based on the studies proved the feasibility of the use of stevioside in the production of bakery products as a natural low-calorie sweetener.