INTEGRATED USING WHEY, FLAX SEED AND FLOWER POLLEN IN BREADMAKING

Abstract

In this paper we studied the possibility of rational use of whey as a valuable secondary raw material, milled flax seeds and flower pollen to produce new functional products for preventive nutrition; increase in food, biological value of bakery products, cost reduction and expansion of the product range, the solution of environmental problems. Serum enriched bread and bakery products in essential
amino acids, calcium and phosphorus.