ANALYSIS OF TECHNOLOGIES FORBREAD AND BAKERY PRODUCTS FORTIFIERS FROM VEGETABLE RAW MATERIALS

Abstract

The paper systematizes the results of the analysis of technologies of fortifiers obtained by processing vegetable raw materials and used in the production of bread and bakery products. A classification of methods for obtaining a concentrator is proposed, their advantages and disadvantages, and a new direction in obtaining functional concentrators based on thermal vacuum extrusion of vegetable raw materials is substantiated. This type of extrusion can be realized at high moisture content, moderate temperature and mild deformation conditions of the processed raw materials. All this will reduce the energy intensity of the technological process of obtaining vegetable fortifiers and increase the safety of their thermolabile ingredients.