Using of Dried Fruits and Wheat Gluten in the Production of Bread

Abstract

This article describes the development technology and nutritional value of functional bread with the addition of wheat gluten and dried fruits. The use of these ingredients allows to improve the quality of the finished product by increasing the protein content (9.0 g/100 g), fiber (7.0 g/100 g), enrichment with minerals (2.5 g/100 g) and to ensure the prophylactic orientation and functional purpose of the product. The moisture content in fruit bread does not exceed 43%, acidity varies from 3.5 to 4.0, bread porosity is not less than 68%.