Impact on alternative supplements structural and mechanical properties test breadmaker

In this article the results of researches of structural and mechanical properties of wheat bakery dough with new vegetable addition are presented. As addition was used - inulong, that is got at processing earthen pear - topinambour. Addition possesses a health action due to the features of chemical composition, there is much inulin in her. Researches proved influence of addition on resilient and adhesion properties of bakery dough. The results of scientific experiments allowed to work out recommendations on the use of addition, also to work out technology of panification with new addition. New bread possesses a health and curative effect