The development of the technology of bakery products with berry extracts of stone brambleberry

Now the most part of the market of bakery products is occupied by the products having rather low biological and physiological value, and also possessing high caloric content. For the solution of the problem of low nutrition value modern production of bakery products is directed to the enrichment by their food fibers, vitamins, mineral substances andother micronutrients. It is known that for the enrichment of the products by biologically active agents the potential of wild fruit and berry plants is not sufficiently used, which, unlike cultivated raw materials are environmentally friendly. One of possible ways of receiving bakery products containing functionally significant components is using powder from a berry pomace. A promising raw material for the production and use of such additives can be squeezed from wild berries of stone brambleberry growing in Krasnoyarsk Region. The pomaces from stone brambleberry were obtained by separating the juice by pressing, after which they were dried and ground to a particle size of 0.4-0.5 mm. The study of chemical composition of pomace showed that they were rich in biologically active and mineral substances. The development of technology of bakery products with the addition of stone brambleberry pomace and its using in the production will lead to the expansion of the range, upgrade their biological value and increase the volume of production by attracting additives from non-traditional raw materials.