THE IMPROVEMENT OF PRODUCTION TECHNOLOGY OF BAKERY PRODUCTS USING SEAWEED AS THE BASIS OF FOOD SECURITY

Journal: Science Journal "NovaInfo" (Vol.2, No. 41)

Publication Date: 2016-03-01

Authors : Zachinyaev Yaroslav Vasilevich; Kovaleva Lyudmila Ivanovna; Kovaleva Nataliya Alekseevna; Sidelnikov Aleksandr Aleksandrovich;

Page : 6-9

Keywords : IODIZED SALT; BREAD; IODINE DEFICIENCY DISORDERS; BAKERY PRODUCTS; SEAWEED; KELP; SEAWEED; IODINE;

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Abstract

The article proposes to solve the problem of improving the health of the population the use of food products containing kelp. Conducted research with samples of seaweed. The recommendations for baking muffins diet with a high content of iodine.

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THE IMPROVEMENT OF PRODUCTION TECHNOLOGY OF BAKERY PRODUCTS USING SEAWEED AS THE BASIS OF FOOD SECURITY

Abstract

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