Effect of Food Additives on Physical and Chemical Properties of Dietary Salt Free Bread
Farida Smolnikova1, Zhanar Moldabayeva2, Nadezhda Kenijz3, Nina Burakovskaya4, Maxim Shadrin5, Vladimir Bykov6, Ashot Mnatsakanian7, Ekaterina Sepiashvili8, Aleksandra Grunina9, Lilya Ponomareva10

1Farida Smolnikova, Shakarim State University of Semey, Semey, Kazakhstan.
2Zhanar Moldabayeva, Shakarim State University of Semey, Semey, Kazakhstan.
3Nadezhda Kenijz, Kuban State Agrarian University, Krasnodar, Russian Federation.
4Nina Burakovskaya, Omsk State Technical University, Omsk, Russia.
5Maxim Shadrin, Omsk State Technical University, Omsk, Russia.
6Vladimir Bykov, K.G. Razumovsky Moscow State University of technologies and management (the First Cossack University), Moscow, Russia.
7Ashot Mnatsakanian, K.G. Razumovsky Moscow State University of technologies and management (the First Cossack University), Moscow, Russia.
8Ekaterina Sepiashvili, K.G. Razumovsky Moscow State University of technologies and management (the First Cossack University), Moscow, Russia
9Aleksandra Grunina, K.G. Razumovsky Moscow State University of technologies and management (the First Cossack University), Moscow, Russia.
10Lilya Ponomareva, K.G. Razumovsky Moscow State University of technologies and management (the First Cossack University), Moscow, Russia.

Manuscript received on 15 August 2019. | Revised Manuscript received on 20 August 2019. | Manuscript published on 30 September 2019. | PP: 5939-5941 | Volume-8 Issue-3 September 2019 | Retrieval Number: C6174098319/19©BEIESP | DOI: 10.35940/ijrte.C6174.098319
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© The Authors. Blue Eyes Intelligence Engineering and Sciences Publication (BEIESP). This is an open access article under the CC-BY-NC-ND license (http://creativecommons.org/licenses/by-nc-nd/4.0/)

Abstract: Advanced research direction for expanding the range of bakery products is the production of dietary salt-free bread, with the addition of food additives of plant and animal origin. This paper presents the formulation of dietary salt free bread. Flax seeds, pollen, curd whey and DVS Bifidus bacteria preparation are used in preparation of bread. The physical and chemical indicators and sensory profile of dietary salt free bread evaluated. Developed dietary salt free bread contains more protein (9.0 g/100g), carbohydrates (53.4 g/100g), fibers (7.0 g/100g) and minerals (2.5 g/100g) compared with traditional wheat bread.
Index Terms: Bread, Salt Free, Flax Seed, Curd Whey, Formulation, Fiber

Scope of the Article:
Bio-Science and Bio-Technology