INCREASING THE NUTRITIONAL VALUE OF WHEAT BREAD BY INTRODUCING FUNCTIONAL ADDITIVES

Abstract

This paper deals with the improvement of nutritional value of wheat bread using functional additives including sea buckthorn, pumpkin seeds and flaxseed flour. The addition of the developed components leads to an increase in the content of important micronutrients such as magnesium, and also increases the level of vitamins, essential amino acids and antioxidant activity. The aim of this study is to create new types of bakery products enriched with functional additives, intended for mass consumption and aimed at preventing cardiovascular diseases. This process also aims to improve the texture and porosity of the products. The introduction of only 10% of functional additives significantly increases the magnesium content of the bread, raising it from 0.01 mg/kg to 360 mg/kg.