[Effect of the method of vitaminizing bread made from top-grade wheat flour on its thiamine, riboflavin and niacin content]. / Vliianie sposoba vitaminizatsii khleba iz pshenichnoi muki vysshego sorta na soderzhanie v nem tiamina, riboflavina i niatsina.

Preservation of thiamine, riboflavin and niacin was studied in bread baked either from best-grade wheat flour enriched with vitamins B1, B2 and PP at the mill, or after the vitamins were added to the dough at the bakery. It was established that during the bread baking the content of vitamins was decreased by 33.3-58.1% when the wheat flour was vitaminized at the mill, and by 17.0-38.7% when the vitamins were added to the dough at the bakery. The content of thiamine and niacin in the bread prepared from flour vitaminized at the mill conforms to the standards recommended by the Institute of Nutrition, Academy of Medical Sciences of the USSR, for wholesale sorts of bread.

[A new kind of dietetic bread enriched with dietary fiber]. / Novyi vid dieticheskogo khleba, obogashchennogo pishchevymi voloknami.

A new sort of dietetic bread has been developed with a 4-fold higher content of food cellulose fibers and a 25% lower fuel value. Such effect was achieved due to the use of qualitatively different sources of food fibers--wheat bran and methyl cellulose (MLI-100). The chemical composition of the new sort of bread has been presented and certain categories of patients have been specified who can use this bread in their diet.

[Specialized acidophilus products in the nutrition of athletes]. / Spetsializirovannye atsidofil'nye produkty dlia pitaniia sportsmenov.

The formula and technology of manufacturing 2 types of acidophilic dry products (ADP-1 and ADP-2) for nutrition of the athletes engaged in speed skating and weight lifting were designed. The authors examined the chemical composition and alterations in the content of nitrous fractions on ADP storage. Trials of the products in the athletes provided favourable results.