The work is devoted to the research of the impact of calcium, magnesium, zinc, iron citrates and their mixture on bread for diabetics. The effect of citrates on the technological process of making bread and quality of finished products has been set set.
The work is devoted to the research of the impact of calcium, magnesium, zinc, iron citrates and their mixture on technological process of bakery products for diabetics. The effect of citrates on the yeast fermentative activity, structural and mechanical properties of dough and quality of finished products is set.
