Bilyk O.
Candidate of Sciences, Associate Professor, Department of Bakery and
Confectionary Goods Technology, National University of Food Technology, Kiev,
Ukraine
Kochubei-Lytvynenko О.
Candidate of Sciences, Associate Professor, Director of Educational-scientific
institute of food technologies, National University of Food Technology, Kiev, Ukraine
BREAD PRODUCTS WITH MILK WHEY ENRICHED WITH BIOGENIC
METALS ACCORDING TO THE INNOVATIVE TECHNOLOGY
Introduction. Milk whey and its by-products have proven to be not only a good
enriching agent but also an effective natural enhancer of bread quality. Thus, the
natural whey intensifies the process of dough preparation and increases the nutritional
value of bakery products. However, the use of natural milk whey in the recipes of
bakery products at large factories is limited. This is due to its short shelf life and the
necessity of additional storage and dispensing equipment. Additionally, natural whey,
especially sour milk whey, has high acidity, which requires adjusting the technological
parameters of wheat bread production. Also, the use of natural whey, particularly whey
desalinated by nanofiltration or electrolysis, cannot solve the problem of improving the
nutritional value of bakery products in a comprehensive way, namely by enrichment
with mineral substances.
Mineral substances are essential, vital components of food, performing important
physiological functions in human body [1, 2]. Particularly, vital bioelements include
magnesium and manganese [2], and their deficiency is accompanied by specific
structural and functional disorders in human body.
It is known that magnesium is involved in more than 350 biochemical reactions
required for the functioning of human body, acts as a cofactor for many enzymes,
including energy metabolism, takes part in the synthesis of proteins and nucleic acids,
and produces a stabilizing effect on the membranes necessary to maintain homeostasis
of calcium, potassium, and sodium. Magnesium deficiency is characteristic for
pregnant women, people with high physical activity, children, and people in stressful
situations [1]. Physiological requirement is 400 mg/day for adults and 55 to 400 mg/day
for children.
Manganese is involved in the formation of bone and connective tissue, and
maintaining reproductive functions. It is part of the enzymes connected to the
metabolism of amino acids and carbohydrates, essential for the synthesis of cholesterol
and nucleotides. Deficiency of manganese affects the growth and development of the
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