The effect of functional additives of the activated coal on the quality of bakery products

The research objective was satisfying increased consumers’ demand for bakery products by the expansion of their range. The research problems were to study the formulation of bakery products with the addition of activated carbon; to investigate the influence of addition of activated carbon on the quality of bakery products; to calculate economic efficiency of the production of the bakery product with offered additive. On the basis of FSBEI HE Volgograd SAU in 2018-2019 test baking of a long loaf of activated carbon, wheat with its addition was carried out. On all indicators wheat long loaf with activated carbon conformed to the requirements of State Standard. Test baking was carried out by loaf straight dough method. The production technology of a wheat long loaf with activated carbon was described. Separately "white" wheat dough and "black" dough with activated carbon were kneaded. The products were baked at the temperature of 180-230 degrees Centigrade within 25-30 min...