DEVELOPMENT OF A BREAD RECIPE WITH A REDUCED CONTENT OF PHENYLALANINE

Abstract

In recent years, the number of patients with metabolic disorders has been growing, including phenylketonuria (PKU), a disease characterized by impaired phenylalanine (PA) metabolism. In Russia, the incidence of PKU averages 1 in 7,000 cases, with an annual increase in incidence among children and adolescents exceeding 5%. The basis of treatment is a strict lifelong diet that limits natural protein and excludes PA-rich foods (meat, fish, dairy products, cereals, bread, etc.), which reduces the usual diet by almost 98%. To compensate for the nutrient deficiency, specialized PA-free protein mixtures are used. However, the existing range of bakery products for this group of patients is limited and often does not meet organoleptic requirements. Therefore, the development of specialized bread recipes with a reduced phenylalanine content is a pressing scientific and practical task.