UNCONVENTIONAL VEGETATIVE ADDITIVES IN BREAD RECEPT USED FOR FOOD OF DIABETICS
Plans of technical conditions for bread production of wheat high and first grade flour while adding 2,5 yakon powder and 10 % wheat offals and also bread of rye medium flour while adding 3,5 % yakon powder and 15% wheat offals are developed. Content of ballast, mineral matters, pectin, vitamins increased in new bread types but energy value that allows to recommend them for medical and preventive food decreased.