Application of food supplement in production in order to promote health and prophylactic properties

Abstract

The article is devoted to the issue of the growth of bakeries, their competitiveness, the possibility of introducing new progressive equipment into production and the ability to enter new consumer markets. The study is conducted on the basis of the Volgograd State Agrarian University in the department “Processing technologies and food security”. The aim of the study is to study the use of natural raw materials used to improve the quality, nutritional value and increase the competitive raw materials. As an additive, water is replaced with carrot juice, in the proportion of 50:50 and 100 %. Then there is the definition of organoleptic and physico-chemical properties. The use of carrot juice improves the quality characteristics of bread, the physico-chemical indicators correspond to State Standard 27842-88. In addition the economic efficiency of production of wheat bread is calculated. The level of profitability of wheat bread production with the replacement of water with carrot juice in the proportion of 100 % is 15.25 %, which is 5 % higher than the control sample.

Technology for preparing fruit and vegetable desserts for baby food

“…According to pediatricians, a common cause of allergies in children are exotic fruits, which are imported into our country from tropical and subtropical regions [6][7].…”

The use of non-traditional raw materials in the production of bakery products

“…As a result of the deterioration in the quality of wheat flour, the use of improvers and bleaches by enterprises, the consumer and the manufacturer begin to feel the need to replace wheat flour with more non-traditional and better types of flour [1][2][3].…”

Improving the quality characteristics of flour confectionery when adding vegetable puree for the sustainable development of food production

“…The annual growth in demand for confectionery products contributes to the development of industry in the Russian market. The development of confectionery industry enterprises is characterized by quick payback, high profitability and low risks [2].…”

“…Flour confectionery products occupy a leading place among confectionery products. Thirty percent of the assortment and volume of production of all flour confectionery products is given to the production of cupcakes [2,3].…”