Increasing the food value of bread sticks for restaurant establishments

Bakery products Non-traditional raw materials Sensory indicators Nutritional valueThe quality and safety of food products is one of the priority tasks that food enterprises of various capacities and directions are solving today.Restaurant establishments have a greater opportunity to qualitatively influence the balanced diet of their consumers, therefore it is important and urgent to expand the range of products with functional properties.The attention is paid on dishes and products that are products of daily use.This include a wide range of bread products.The technology of breadsticks (grissini) using new raw materials was studied.This type of bread products is included as a component of aperitifs, snacks, and is also served with soups in restaurants with a European menu.The expediency of enriching breadsticks with oat bran, oat flakes, sesame and poppy in the amount of 30% of the mass of flour due to the content in the selected additives of a significant amount of micro-and macroelements, in particular dietary fiber, magnesium, zinc, iron, copper and selenium, was proven.The emphasis of the improvement is focused on a group of potential consumers who live in cities under the influence of negative environmental factors and constant stress.The recipe and parameters of the technological process of new bread products were proposed, the influence of new recipe components on the main and normalized physico-chemical, as well as sensory indicators, as a priority for potential consumers of the developed product, was investigated.The chemical composition of grissini breadsticks was calculated and the qualitative result of improvement was determined, in particular the content of mineral substances, in particular those whose content satisfied the daily requirement in the amount of 10-50%.It was found that the introduction of new raw materials contributed to an increase in the share of dietary fiber (up to 13.3-28.3% of the daily requirement), magnesium (up to 12.8-31.1% of the daily requirement), iron (15.9-34, 0%), zinc (13.0-22.6%),selenium (up to 40.2%) and other minerals.The finished products had a higher nutritional and energy value.The expediency of using the proposed new products as a mix in the composition of snacks, salads and served with soups in restaurants was substantiated.