The influence of food additives on the production technology and quality indicators of whole grain bread

The innovative development of sustainable food systems is primarily aimed at preserving the health population, providing it with safe and nutritious products. current trend in consumer market growing demand for bakery products addition cereals. approach to solving problem provided through prescription formulations technologies new types bakery. In course conducted research, recipes whole-grain wheat-rye bread based on hop ferments were developed. use rye bran starter cultures hops, unfermented malt licorice root allows you get a product high organoleptic characteristics. acquire golden color, have right shape, pleasant taste smell. developed sourdough has an effect porosity, reduces acidity moisture content crumb, slow down process loss during storage. Thanks components used recipes, dietary fiber, vitamins B1, B2, B9, E, PP, A β- Carotene increases, enriched number macronutrients.