ЗЫҒЫР ТҰҚЫМЫ ЖӘНЕ БОРАЙ ҰНЫН АШЫТҚЫСЫЗ ҚАРА БИДАЙ-БИДАЙ НАНЫНЫҢ РЕЦЕПТУРАСЫНА ҚОСУДЫҢ ТИІМДІЛІГІ

Abstract

This article discusses the benefits of yeast-free bread for better digestibility and easier digestion. In modern society, more and more attention is paid to a healthy lifestyle and proper nutrition, which also raises the challenge of creating products with beneficial effects. The search for the optimal domestic recipe for bakery products is an integral part of this process. The development of yeast-free bread technology is aimed at producing bakery products without the use of yeast. Research involves selecting lactic acid bacteria or yeast to provide suitable flavorand texture to the bread. The work is devoted to the research and development of a recipe for yeast-free bread prepared on the basis of rye sourdough, enriched with amaranth powder with the addition of flax seed infusion. This approach combines high consumption potential, high nutritional value, distinctive taste and positive health effects, making the product unique and promising in the field of functional nutrition.