THE PERSPECTIVES OF ENRICHING FOOD ADDITIVES USAGE IN BAKING TECHNOLOGY

Abstract

Literature review on enriching food additives used in baking technology is presented in the article. The reasons for necessity to create such products are considered. According to World Health Organization data in 2012, malignant neoplasms were discovered in 14 millions of people, 347 people around the world suffer from diabetes. This problem is very topical for Ural region. Production development of specialized (medical and preventive) food stuffs, which contain the substances, will minimize the risks of catching these diseases and allow solving the problems connected with the population’s health. The perspectives of using a complex vegetable additive consisting of stevioside and fucoidan in bakery products are presented in the article. In the process of multiple studies, comparatively wide biological activity range of these substances was discovered. Nowadays, stevia is a relatively well-known sweetener of natural origin, which is recommended for diabetic nutrition. It can be used for nutrition purposes in different states such as dried leaves or their decoction, extracts, syrups or stevioside – a powder with maximum cleaning of steviol glycosides. Fucoidan is a sulphated heteropolysaccharide discovered in the composition of brown oceanic algae and some echinoderms. The usage of vegetable additive components for replacing granulated sugar in bakery production is reasoned. Chemical composition of the food additive components is analyzed.