DEVELOPMENT PROSPECTS OF FUNCTIONAL BREAD AND FLOUR PRODUCTS
Keywords:
functional food, bakery products, dietary fibers, probiotics, antioxidants, biological value, preventive nutrition, innovative technologies.Abstract
This scientific article analyzes the importance of functional bakery products, their production technologies, methods for increasing their nutritional and biological value, and promising directions in the modern food industry. It also discusses the issues of improving public health, developing preventive nutrition, and ensuring food safety through the use of functional ingredients. The importance of bakery products enriched with cereals, plant fibers, probiotics, and natural antioxidants for the human body is scientifically substantiated.
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