Bakery product technology for treatment and preventive nutrition
  • Article Type: Research Article
  • Eurasian Journal of Biosciences, 2019 - Volume 13 Issue 2, pp. 1297-1301
  • Published Online: 27 Sep 2019
  • Article Views: 56 | Article Download: 57
  • Open Access Full Text (PDF)
AMA 10th edition
In-text citation: (1), (2), (3), etc.
Reference: Sergieva SU, Bagaeva TV, Gabdukaeva LZ. Bakery product technology for treatment and preventive nutrition. Eurasia J Biosci. 2019;13(2), 1297-1301.

APA 6th edition
In-text citation: (Sergieva et al., 2019)
Reference: Sergieva, S. U., Bagaeva, T. V., & Gabdukaeva, L. Z. (2019). Bakery product technology for treatment and preventive nutrition. Eurasian Journal of Biosciences, 13(2), 1297-1301.

Chicago
In-text citation: (Sergieva et al., 2019)
Reference: Sergieva, Svetlana U., Tatyana V. Bagaeva, and Liliya Z. Gabdukaeva. "Bakery product technology for treatment and preventive nutrition". Eurasian Journal of Biosciences 2019 13 no. 2 (2019): 1297-1301.

Harvard
In-text citation: (Sergieva et al., 2019)
Reference: Sergieva, S. U., Bagaeva, T. V., and Gabdukaeva, L. Z. (2019). Bakery product technology for treatment and preventive nutrition. Eurasian Journal of Biosciences, 13(2), pp. 1297-1301.

MLA
In-text citation: (Sergieva et al., 2019)
Reference: Sergieva, Svetlana U. et al. "Bakery product technology for treatment and preventive nutrition". Eurasian Journal of Biosciences, vol. 13, no. 2, 2019, pp. 1297-1301.

Vancouver
In-text citation: (1), (2), (3), etc.
Reference: Sergieva SU, Bagaeva TV, Gabdukaeva LZ. Bakery product technology for treatment and preventive nutrition. Eurasia J Biosci. 2019;13(2):1297-301.

Abstract

The concept of development of functional and specialized bakery in the Russian Federation is aimed at reducing micronutrient deficiency through the consumption of functional and specialized bread and bakery products, which determines the need for intended regulation of the chemical composition of bakery products in order to obtain a product with a higher micronutrient content and with a more balanced ratio (Alferov 2009, Nalubola 2005).
The feasibility of enriching bread with minor components of food is also determined by the fact that bread in Russia remains a mass product. The use of bakery products as a daily food product, additionally enriched with missing micronutrients, will make it possible to convey them to the widest groups of the population, including those most in need of improving nutritional status and health (Gabdukaeva and Sorokina 2017).
This article presents a functional food product intended for the prevention and treatment of gastrointestinal diseases. The high sorption ability of the pectin substances of the selected ingredients reduces the content of heavy metal ions in the digestive tract, which is especially important for people working in industries with harmful working conditions in order to reduce the risk of occupational diseases. The developed product is intended for older people and for those living in ecologically disadvantaged regions of the country, in order to remove radionuclides and excess cholesterol from the body and improve the functioning of the gastrointestinal tract.

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License

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