期刊名称：Advances in Science and Technology Research Journal
印刷版ISSN：2080-4075
电子版ISSN：2299-8624
出版年度：2014
卷号：8
期号：22
页码：83-92
DOI：10.12913/22998624.1105181
语种：English
出版社：Society of Polish Mechanical Engineers and Technicians
摘要：Biological value of the food products is a result of the presence of bioactive substances and the proportions of the components. Technological development allows to optimize and accelerate the processes of bread production and increase value of food. Bakery industry used whole grains and pseudocereals as additional source of active compounds, biotechnological techniques as using appropriate yeast strain and encapsulation, which provide protection of substance and their controlled release in production of functional bread. The adding to bread fruits, vegetables and condiments may increase content of vitamin, minerals, dietary fiber and other bioactive compounds.
