New approaches to increasing the nutritional value of bread products based on the use of non-traditional cereals and biologically active substances with detoxifying properties

Abstract A practical solution to the problem of increasing nutritional value bread is use high-protein soy seeds and pumpkin processing product - pectin, potential which improve quality bread, intensify technological process, enhance detoxification properties finished products, including easily fermentable sugars, nitrogenous mineral substances, vitamins, dietary fiber. The possibility using whole-ground flour in production poly-strain starter culture shown, contributes improvement vital activity lactic acid bacteria. introduction sourdough 0.5% by weight dry pectin into intensifies dough making process due improves provides it with an increased content protein, fiber, giving detoxifying its freshness.