Shydlovska, OlenaDotsenko, ViktorMedvid, IrinaBalyas, Natalia2016-11-022016-11-022016Argumentation of the efficiency of food fibers usage in bread and bakery products technologies / O. Shydlovska, V. Dotsenko, І. Medvid, N. Balias // Nauka i Studia. – № 23 (154). – 2016. – P. 81–86.https://dspace.nuft.edu.ua/handle/123456789/24476In this article the appropriateness of bread and bakery products enrichment with the food fibers was examined. The main means of the enrichment were analyzed and their efficiency was proved. It has been found that the most favourable among the existing means of bread and bakery products enrichment is adding the purified products of food fibers.en-USфізіологічно функціональні інгредієнтиphysiologically functional ingredientsхарчові волокнаfood fibersхлібbreadкафедра готельно-ресторанної справиArticle