Characteristics of Non-Traditional Raw Materials Increasing the Nutritional Value of Bread

Abstract

Improving the nutrition of people has always been one of the main tasks of people. If a person eats junk food, then he has a metabolic disorder, the functional ability of the digestive, cardiovascular, nervous and other body systems. Demographic difficulties, frequent stresses, an increase in the number of people suffering from various diseases, deterioration in the health of children, etc., all these factors necessitate the introduction of additional raw materials that increase the nutritional and biological value of food products, in particular bread and bakery products.