Abstract:
The article considers the problem of improving the nutritional value of wheat bread by making functional additives. The
content of essential trace elements magnesium is increased in several times and also increases the content of vitamins, essential
amino acids and antioxidant activity. The aim of this work is to create a new assortment of bread products on the basis of
functional additives medicinal purposes for all layers of the population for prevention of cardiovascular diseases, structuralmechanical
properties, porosity. With the introduction of the functional additive increases the content of magnesium in the
bread from 0.014 mg/kg to 430.05 mg/kg.
