Affiliation
a South Ural State University (National Research University) Institute of Economy, Trade, Technology
b FSBEI HVE «Kemerovo Institute of Food Science and Technology»
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Abstract
The effect of premix 986 (manufactured by DSM Nutritional Products), containing vitamins E, B
1, B
2, B
6, PP, B
3, B
C, B
12, H on the organoleptic, physico-chemical, microbiological quality, nutritional value and functional properties of selenium enriched bakery products is studied. It was found that selenium containing grain product fortification improves the appearance and taste of freshly made goods: the items are lighter, have small thin-walled porosity and elastic crumb, more pronounced lactic acid “shade”. Some physical and chemical properties are improved as well: porosity increased by 1, 5 %, share of volume - by 5, 9 %. Consumption of average daily servings of enriched bakery products will meet not less than 45,0 % of the daily physiological needs of an adult man in selenium and at least 20,0-40,0 % - in the main vitamins, which casts the developed bakery products as a fortified food supply. The effectiveness of the use of selenium containing and vitamin fortified cereal products as prophylactic agents to reduce the intensity of free radical processes in the human body are clinically proved.
Keywords
Vitamins,
selenium enriched bakery products,
antioxidants,
lipid peroxidation
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