Technology for production of bakery products using hop yeast

The modern bakery industry is one of the steadily developing food industries. It is characterized by a significant development of the assortment, the complexity and variety of the initial properties of raw materials and materials, the introduction of new directed technologies for the preparation of bakery products, the application of a new assessment of their quality and safety. The quality of food and the balance of the human diet as a whole are crucial for the state of health and quality of life. The scientific foundations of baking technology have also been significantly expanded by new fundamental research by domestic and foreign authors. Bread is one of the most important food products. It has many features, Nature has placed in wheat and rye grain a complex of vital nutrients: proteins, carbohydrates, fats, vitamins, mineral compounds, etc., which retain their biological activity for a long time. The article provides an overview of the scientific works of Russian and foreign researchers on the promising worldwide direction of expanding the range of fortified products, namely fortified bread products using non-traditional raw materials in the production, including hops. The results of the study may be interesting and useful to researchers and manufacturers in the development of new recipes and technologies for bread products using non-traditional raw materials.