Functional Bread Property Using Polycomposite Mixtures and Its Impact on Life Quality and Biochemical Status of Volunteers

Abstract

Development of bakery product variety for healthy eating is one of the actual tasks facing the modern food industry and science. A polycomposite mixture for rye-wheat bakery products was created using the software, which takes into account the basic principles of food combinatorics, as well as the technological potential of prescription components. A set of methods was used to determine the chemical composition of bread and its functional qualities. The study of health effects of bread on body’s status was carried out on a group of female volunteers. Assessment of life quality was conducted a questionnaire-survey method using the SF-36 questionnaire «Test for evaluation of life quality». The results of the study showed that according to the chemical composition, the rate of satisfaction with daily requirements for basic nutrients a new bakery product corresponds to the category of functional food products on the content of calcium phosphorus, magnesium and dietary fiber. Introducing to the developed type of bread into the diet improves the quality of life due to a significant increase in mental health indicators and the level of physical functioning, which affects the psycho-emotional state and motor activity of volunteers.