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Ivanova N. G., Nagumanova A. O., Sapozhnikov A. N.
Development of bakery product technology intended for the prevention of bone system diseases
DOI: 10.21443/1560-9278-2025-28-3-403-413
Abstract. 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.
Printed reference: Ivanova N. G., Nagumanova A. O., Sapozhnikov A. N. Development of bakery product technology intended for the prevention of bone system diseases // Vestnik of MSTU. 2025. V. 28, No 3. P. 403-413.
Electronic reference: Ivanova N. G., Nagumanova A. O., Sapozhnikov A. N. Development of bakery product technology intended for the prevention of bone system diseases // Vestnik of MSTU. 2025. V. 28, No 3. P. 403-413. URL: https://vestnik.mauniver.ru/v28_3_n104/08_Ivanova_403-413.pdf.
