Development of technology of rye wheat bread, enriched with calcium for consumers with a genetic predisposition to impaired bone mineral density

Abstract

The  article  presents  specific  norms  of  nutrient  intake  in  identifying  a  predisposition  to  a  violation  of  bone  mineral  density,  established  taking  into  account  the  introduction  of  additional  multiplying  factors. When  developing  rye-wheat  bakery  products  recommended  for  nutrition  of  persons  with  a  genetic  predisposition  to  bone  mineral  density  disorders  (MDD),  both  traditional  and  non-traditional  types  of  raw  materials,  including  those  of  animal  origin,  can  be  used. A  promising  ingredient  for  expanding  the  range  of  rye-wheat  bakery  products  is  ricotta  whey  cheese. The  article  presents  the  results  of  research  on  the  development  of  calcium fortified  bread  recommended  for  the  nutrition  of  persons  with  a  genetic  predisposition  to  impaired  bone  mineral  density. Based  on  studies  of  the  quality  indicators  of  finished  bread  samples,  the  optimal  ratio  of  ricotta  to  flour  mass  was  established,  which  was  25 %.  The  developed  bread  was  characterized  by  an  increased  content  of  calcium  by  70 %  compared  to  the  control  sample,  as  well  as  other  nutrients  in volved  in  the  formation  of  bone  tissue:  phosphorus  – by  30 %,  selenium  –  by  45 %,  zinc  –  by  29 %,  vitamin  A  –  by  90 %. The  study  was  supported  by  the  world class  scientific  and  educational  center  «The  Russian  Arctic:  new  materials,  technologies  and  research  methods»  and  with  the  support  of  the  RFBR  grant  20-316-90043  «Sub-stantiation  of  approaches  and  development  of  a  methodology  for  designing  products  and  diets  of  personalized  nutrition  for  consumers  with  a  predisposition  to  violation  of  the  mineral  bone  density  and  the  development  of  osteoporosis».