Dependence of the acidity of gluten-free bread on the introduced additives

In recent years, there has been an increased interest of Russians in their health, a healthy lifestyle general, to maintain which it is necessary eat right. Scientists have proved that most the diseases world's population occur due improper, not rational nutrition, cases causes chronic diseases. Everyone right decide what eat, physical activity set for themselves and other characteristics lifestyle. Increasingly, Russians, regardless age, gender, marital status material wealth, are beginning move It should be noted these always people suffering from certain diseases, on contrary, they who realized need One factors affects proper nutrition. Every day bread bakery products, this main food many but today change preferences its use choose products with functional additives or gluten-free bread. The aim study dependence acidity introduced by modeling. Reducing bread, including will beneficial effect body celiac disease at same time expand segment products. objective conduct experiment modeling depending introduced. As result simulation, mathematical model accumulation was calculated prescription components: whey, flaxseed flour yeast. According obtained model, whey almost equivalent increasing crumb. At time, baking yeast negligible process acidity.