Antioxidant Properties of Bakery Products from Wheat Flour Using Non-Traditional Raw Materials
The relevance of the research is presented in accordance with the program of the state policy of the Russian Federation in the sphere of healthy nutrition of the population, and justified by the necessity of evaluating the antioxidant properties of bakery products, the rationale for selecting additional prescription components of bakery production as a source of antioxidants, the influence of microalgae spirulina, laminaria powder, extract chicory, dry wheat gluten, green tea extract, hydrolactin, amaranth leaf flock, amaranth meal, comparative results of organoleptic, physico-chemical quality indicators and antioxidant capacity of hydrophilic and lipophilic fractions of end-products are presented, influence of the studied prescription objects on the antioxidant capacity of bakery products is determined, the studied regularities in combination with the previously obtained results are the basis for the development of the classification of bakery products in terms of the antioxidant capacity.