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В данной работе изложена сущность подхода к созданию оригинального пшеничного хлеба с добавлением пектина. Даны общие понятия и рецептуры производства хлебобулочных изделий. Проведены исследования используемых образцов. Изучена технология создания пшеничного хлеба с добавками. Разработана рецептура для производства хлебобулочных изделий с введением функциональных ингредиентов.
This paper describes the essence of the approach to the creation of the original wheat bread with the addition of pectin. The General concept and formulation of bakery products production. The studies of the used samples were carried out. The technology of creation of wheat bread with additives is studied. A recipe for the production of bakery products with the introduction of functional ingredients has been developed.
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