ESTIMATING THE IMPACT OF THE TECHNOLOGY OF BAKERY PRODUCTS WITH AN ALTERNATIVE SWEETENER

Abstract

The main goal of the study is to develop and evaluate the technology and recipe of a new type of functional bakery product using an alternative sweetener. With the help of licorice roots, sugar can be replaced, since glycyrrhizin is present in its composition. By the intensity of the sweet taste, glycyrrhizin is 50...100 times higher than sucrose. In large quantities, the taste of licorice becomes bitter.

Preparations of the licorice root, when taken orally, protect the gastric mucosa and promote a rapid healing effect in cases of hyperacid gastritis, gastric ulcer and duodenal ulcer. Licorice roots contain glycyrrhizin (potassium and calcium salt of glycyrrhizic acid), flavonoids (liquiditin, isoliquiritin, lacriside), ascorbic acid, essential oil, gums, resins and other biologically active substances. This component normalizes the production of hormones and is responsible for hair growth and health. Licorice normalizes the functioning of the thyroid gland, helps in correcting digestive pathologies, normalizes metabolism, eliminates problems with the intestines and urogenital area, and increases blood pressure. Also, licorice is used in the treatment of skin pathologies, including dermatitis, acne, seborrhea, pemphigus, psoriasis and eczema. Licorice roots are used in the complex therapy of infectious and inflammatory diseases of the respiratory tract (mainly in the presence of difficult-to-separate, thick and viscous secretions); hyperacid gastritis, peptic ulcer of the stomach and duodenum (as part of complex therapy). The ability of licorice to foam is used in confectionery (whipping proteins into foam) and the production of foamy drinks (kvass, beer).