TECHNOLOGY OF PRODUCTION OF BREAD PRODUCTS ENRICHED WITH ESSENTIAL FATTY ACIDS

This article discusses the technology of production of bread products enriched with essential fatty acids and its importance in the modern food industry. Essential fatty acids, in particular omega-3 and omega-6 groups, are of important biological importance for the human body, they support the cardiovascular system, nervous system and immune functions. The article reviews the main raw materials used in the enrichment of bread products, including vegetable oils, grain kernels and biologically active additives. Also, methods for ensuring the preservation of bioactive substances in the production process, optimizing technological processing conditions, and improving product quality were analyzed. The results of the study indicate the possibilities of improving the healthy nutrition of the population by creating functional bakery products.本文探讨了富含必需脂肪酸（essential fatty acids）的面包制品生产工艺，及其在现代食品工业中的重要意义。必需脂肪酸，尤其是ω-3与ω-6族脂肪酸，对人体具有关键生物学价值，可维护心血管系统、神经系统正常运作，并支持免疫功能。本文综述了用于面包制品强化的主要原料类型，涵盖植物油、谷物籽粒及生物活性添加剂。此外，本文还分析了在生产流程中保障生物活性物质留存、优化工艺加工条件以及提升产品品质的相关技术方法。本研究结果显示，通过开发功能性焙烤食品，可为改善人群健康营养水平提供可行路径。