Production of sweet bakery products for residents of the Arctic regions

The development of food products for residents of the Arctic regions is strategically demanded activity. It combines solution of food security problems and prevention of nutritional deficiencies. In the course of the research on sweet bakery product, the influence of added ingredients at all stages of production cycle was studied. The study determines optimal dosages of components: high-protein Protelon 22 flour, KSB-80 whey protein concentrate, cod liver oil and freeze-dried blueberry powder. The physical and chemical analysis of the bakery product showed that it meets the requirements of GOST 24557-2025: mass fraction of moisture was 32,6 %, and acidity was 2.0 degrees. According to organoleptic parameters, the sweet bakery product had a dark purple color, a sweet taste, despite a decrease in the amount of white sugar, and a pleasant aroma of blueberries. The resulting sweet bakery product satisfies daily protein requirement by 17,4 %, vitamin D by 25 % and vitamin A by 50 % when consumed 100 g per day.