Publication Details
Abstract
The article examines modern scientific approaches to forming a regulated nutrient profile of bakery products of therapeutic and dietary purpose. Based on an analysis of literature data, information on the nutritional and biological value of traditional bakery products is summarised, the main nutrient limitations of mass-consumption products are identified, and promising directions for improving formulation composition are considered. It is shown that the use of functional food ingredients, wholegrain and legume raw materials, dietary fibre, vitamin–mineral complexes and biologically active plant components makes it possible to increase the nutritional value of products without impairing their consumer properties. The expediency of developing bakery products with a regulated nutrient profile for children's and gerodietary nutrition is substantiated.