期刊名称：IOP Conference Series: Earth and Environmental Science
印刷版ISSN：1755-1307
电子版ISSN：1755-1315
出版年度：2019
卷号：315
期号：2
页码：1-5
DOI：10.1088/1755-1315/315/2/022019
出版社：IOP Publishing
摘要：With the use of stevia water extract, the production technology and range of functional bakery products have been developed. The analysis of the laboratory - baked pan and hearth bread of the reference sample and samples with the addition of different amounts of stevia water extraction was carried out. It is found that the preparation of bakery products according to the developed formulas contributed to the shelf life extension of bread. The positive effect of stevia extract on keeping bread fresh has been revealed. Conducted tests have shown the applicability of developed bakery products in diet composition for people with insulin dependence and overweight.
