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Vol. 28 (2025 year), No. 3, DOI: 10.21443/1560-9278-2025-28-3

Ivanova N. G., Nagumanova A. O., Sapozhnikov A. N.
Development of bakery product technology intended for the prevention of bone system diseases

Reduced bone mineralization, osteopenia, and osteoporosis are socially significant diseases that negatively affect the quality of life. When developing the technology for a bakery product made from premium wheat flour intended for the prevention of skeletal diseases, morel powder has been added to the product recipe as a source of vitamin D, and chia seeds have been added as a source of calcium and magnesium. Experimental samples of the product have acquired a light mushroom flavor and smell, a chia seed flavor, and are characterized by uniform porosity and a large number of dark inclusions. Studies have shown that with an increase in the amount of morel powder, the acidity of the bakery product increases and a decrease in its volume is observed. The optimal amount of morel powder and chia seeds is taken to be 6.67 and 15 % of the flour weight, respectively. Chia seeds absorb water well, so it is advisable to increase the dough moisture by 1 % and the dosage of seeds to 15 % of the flour weight. The developed bakery product "Osteokhleb" provides the daily requirement of an adult for vitamin D by 16.1 %, calcium – by 12.3 %, magnesium – by 21.3 %. The product is recommended for inclusion in a diet aimed at preventing diseases of the skeletal system and including nutrients that have a beneficial effect on the functioning of the musculoskeletal system.

(in Russian, стр.11, fig. 2, tables. 5, ref 18, AdobePDF, AdobePDF 0 Kb)