PROCESSING ADDITIVES FOR THE PRODUCTION OF BAKERY PRODUCTS WITH IMPROVED CONSUMER PROPERTIES
In the present paper considers the possibility of enriching bakery physiological food ingredients (additives from vegetable raw materials) on the basis of -combined beet powder (CPB) containing functional food substances of plant and animal origin. Presented biomedical properties of the CPB, the results of studies of therapeutic and preventive opportunities enrichment supplements, as well as its impact on the consumer properties of bakery products.