Industry
according to the Classifier of Types of Economic Activities
(KVED)
10.7
Description
Bakery product containing fructose for special dietary consumption, made with the addition of micellar casein, buckwheat bran fiber and mineral citrates
Novelty
For the first time, it is proposed to use micellar casein, buckwheat bran fiber, and mineral citrates in a mixture for enriching a bakery product with fructose in order to reduce its glycemic index and enrich the product with physiological and functional ingredients
Advantages
Compared to conventional wheat bread, the developed product has a significantly lower glycemic index – 25.9 units, contains more protein, minerals and dietary fiber
Outlook
Production of products with a low glycemic index and a high content of protein, dietary fiber and minerals
The product can be used in the diet of people with diabetes mellitus
Regulatory or patent documentation
The formula (РЦУ 00389676.6857:2017) and a manufacturing instruction for production (ТІУ 00389676.6857:2017) were developed, patent for invention116739 UA IPC A21D 13/062 (2017.01)
The product was approved by the expert taste panel of Ukrkhlibprom (Ukrainian bread making industry) and tested in production conditions
Institution
National University of Food Technologies
Developed by
Drobot V.I.
Shevchenko A.O.
Contact person
Shevchenko Anastasiia Oleksandrivna, Associate professor of the Department of Bakery and Confectionery Technology of the National University of Food
е-mail: [email protected]