The technology of bread with health-promoting properties based on the use of a complex herbal supplement

The paper is focused on the expansion of specialized bakery products assortment. The technology of bread with health-promoting properties based on the application of a complex herbal supplement consisting of stevia derived products and fukoidan is proposed. In the course of numerous studies a wide range of a biological activity of these substances is determined. Stevia is a natural sweeting agent which is recommended for diabetic nutrition. Fukoidan is a sulphated heteropolysaccharide as a part of brown algae which ensures anti-tumor, immunotropic, antibacterial and antiviral effects. Besides, it has strong antioxidant and diabetic properties. The chemical composition of components in the complex herbal supplement is analyzed. The studies on the effect of components on the activity of yeast show that the samples obtained with the help of fukoidan and stevia derived products have an increased number of yeast cells. The increase in swelling and strengthening of flour’s gluten is also observed. The maximum value of the gluten weight content when using stevia syrup with fukoidan comprises 35.9 %, which is bigger than the weight content of gluten in check samples by 2.2 %. The need for adjustment of properties of yeast dough in case of sugar elimination from the recipe is mentioned. The stevia solution is made from the stevioside powder (0.14 % from the flour mass). The stevia syrup (6.35 % from the flour mass) and fukoidan (0.2 % from the flour mass) are introduced in the unchanged state. Organoleptic and physical and chemical indicators of experimental bread samples with the herbal supplement and bread baked according to a traditional recipe are described.