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April 6, 2024Scientific Messenger of LNU of Veterinary Medicine and BiotechnologiesOpen Access

Enrichment of bakery products with non-traditional raw materials

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Authors

SOS. М. Ovsіenko

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Overview

Literature review reveals nutritional enrichment of bakery products using non-traditional plant raw materials, highlighting improved biological value and formulation impacts.

Key Points

  • Non-traditional plant raw materials increase the biological value of bakery products and enrich formulations with dietary fibers and essential vitamins.
  • Analytical review of scientific baking research indicates that vegetable-origin additives improve physicochemical indicators while modifying dough properties.
  • Substantiated incorporation of biologically active ingredients supports health-promoting food design, though dough quality variations require careful adjustment.

Cite This Study

S. М. Ovsіenko (2024) studied this question.

synapsesocial.com/papers/68e70322b6db64358767d0b2https://doi.org/10.32718/nvlvet-f10124
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Also Consider

Synapse has enriched 5 closely related papers on similar clinical questions. Consider them for comparative context:

  1. 1Development of technology for biologically active bakery products and their production efficiency2025
  2. 2Influence of non-traditional raw materials on rheological parameters of dough and quality of bakery products2024
  3. 3Nutritional quality of bakery products enriched with alternative flours2024 · 2 citations
  4. 4Innovative approach to the production of craft bread: A combination of tradition and innovation2024 · 2 citations
  5. 5INCREАSING THE NUTRITIONАL VАLUE OF SUGАR CООKIES WITH THE АDDITION ОF NОN-TRАDITIONAL RАW MАTERIALS2024