Abstract
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.
Export citation and abstract BibTeX RIS
Content from this work may be used under the terms of the Creative Commons Attribution 3.0 licence. Any further distribution of this work must maintain attribution to the author(s) and the title of the work, journal citation and DOI.