Bakery production technology with anti-diabetic action from plant material was developed by scientists of Kazakh Research Institute of processing and food industry.

Project manager – PhD., G.E.Zhumalieva.

Authors of the project studied the influence of different doses of supplement complex on the content of water-soluble carbohydrates in the bread crumbs. According to the results of study it was developed the recipe and technology of bakery products with anti-diabetic action with the use of complex of supplements and dry leaven. The developed technology can be used in baking industry.

Source: nauka.kz