PROSPECTS OF CREATING BAKERY PRODUCTS OF A FUNCTIONAL PURPOSE

Abstract

Rational, appropriate age, professional activity, health status, place of residence power creates conditions for optimal physical and mental development, support high availability, improves the body's ability to resist the influence of environmental factors, and is regarded as the most important factor in the prevention of most human diseases, including including including cardiovascular (atherosclerosis, myocardial infarction, stroke, hypertension, and others.), cancer, gastrointestinal, metabolic (obesity, low back pain, and so on. d.). At present, in various regions of our country there is a significant reduction of consumption of the most biologically valuable food, insufficient consumption of vitamins, minerals series. Studies conducted by the Institute of Nutrition, found deep deficiency of vitamin C (3.5–6 times lower than the physiological norm), B vitamins (B1, B2, B6) more than 50 % of the surveyed people. Insufficient supply of folic acid was detected in 36 % of the people (in northern deficit reaches 64 %); B vitamins E – 47 % (in some regions is 87 %). The majority of Russia's population decreased concentration of calcium, iron and other micronutrients, including fluoride, zinc, iodine and especially essential microelement – Selenium is an important element of antioxidant defense. Of particular concern is the deficit of valuable protein, 15–20 % of the recommended norms. Lack of these essential nutrients is accompanied by a decrease in the body's defenses to adverse environmental factors, the formation of chronic fatigue syndrome, reduced mental and physical performance. In this regard, recently more and more attention in the food industry has been given the development and release of products of therapeutic and prophylactic purposes, which are introduced into the physiologically functional ingredients that can increase their nutritional value.