THE INFLUENCE OF PROTEINS ON THE TECHNOLOGICAL PROCESS OF MAKING BREAD WITH FRUCTOSE

Abstract

The article discusses the necessity of enriching products by proteins for patients suffering from diabetes. The influence of casein, egg albumin and whey protein on microbial and structural and mechanical processes in the dough and on the quality of the finished bread for diabetics was studied. The aim of our research was to determine the influence of animal proteins on the technological process of making bread with fructose. The studies included recommendations on nutrition for patients with diabetes. As indicators of the technological process there were investigated gas producing, gas holding ability of dough and its viscosity as well as the quantity and quality of gluten, quality of finished products. It has been established that it is technologically advisable to enrich bakery products for people with diabetes by fructose and by studied animal proteins due to their high biological value.