Development of enriched bakery products with biologically active quinoa substances to ensure a healthy diet

Abstract

Every third person in the world has a violation of the nutrition structure, a lack of physiologically active components of food, which leads to an increase in the level of nutritional diseases. There has arisen a need for the development of foods with a balanced content of the main functional ingredients. The development of an integrated approach to the enrichment of foodstuffs of mass consumption is a promising trend.