D. A. SHANSHAROVA1, L. HRIVNA2, V. SOTTNIKOVA2, D. B. ABDRAIMOVA1, A. A. KHAKIMZHANOV3 and N. MENKOV4
1 Almaty Technological University, 050061 Almaty, Republic of Kazakhstan
2 Mendel University in Brno, 61300 Brno, Czech Republic
3 Institute of Molecular Biology and Biochemistry, 050012 Almaty, Republic of Kazakhstan
4 Agricultural Academy of Bulgaria, BG - 1113 Sofia, Bulgaria
SHANSHAROVA, D. A., L. HRIVNA, V. SOTTNIKOVA, D. B. ABDRAIMOVA, A. A. KHAKIMZHANOV and N. MENKOV, 2014. Wheat bread functional purpose for prevention of cardiovascular diseases. Bulg. J. Agric. Sci., 20: 1094-1097
The article considers the problem of improving the nutritional value of wheat bread by making functional additives. The content of essential trace elements magnesium is increased in several times and also increases the content of vitamins, essential amino acids and antioxidant activity. The aim of this work is to create a new assortment of bread products on the basis of functional additives medicinal purposes for all layers of the population for prevention of cardiovascular diseases, structuralmechanical properties, porosity. With the introduction of the functional additive increases the content of magnesium in the bread from 0.014 mg/kg to 430.05 mg/kg.