Development of technology for biologically active bakery products and their production efficiency

This article presents an analysis of the technological results of the development of wheat bread using non-traditional raw materials. Modern research shows that certain groups of the population do not follow the rules of food consumption and consume very few foods with a high content of biologically active substances. To increase these indicators, it is necessary to use a number of non-standard raw materials, one of which is to improve the composition of the finished product by using a valuable biological resource of plant origin, for example, flour from sprouted chickpeas. A sufficient dose of adding flour from sprouted chickpeas to the formulation of wheat bread ranges from 10 to 20%, while the amount of profit and profitability of financing depend on the volume of production of such products, which directly depends on the technical level of production, the adopted technology and organization of processes, and the profitability of the developed product. This will give very good results for the production of the modern bakery industry. Modern production and ensuring the functional properties of food products are methods of increasing or decreasing the concentration of nutrients present in a food product to a level with the required percentage. In this regard, a functional bioactive bread made from local raw materials has been developed in this work.