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In this article the technological properties of milk whey, enriched with magnesium and manganese particles by electrical discharge dispersion of metal granules in the medium, and the effect of whey on the technological process and quality of bakery products have been examined. The results of theoretical and experimental studies of the quality of milk whey enriched with Mg and Mn has been presented. The toxicological studies has determined that the enrichment of milk whey with magnesium and manganese particles has not caused potentially harmful factors that could significantly affect the viability of cells of the HEK-293, L-929, PTP lines and their morphological features. The cells of the HEK-293 line were the most vulnerable to the effect of the whey, both untreated and treated by electrical discharge method, due to the low pH of the studied whey samples. The positive influence of enriched whey if applied in the amount of 15% to the mass of flour, on the physical, chemical and sensory qualities of bakery products, particularly the increase specific volume and shelf-life, has been proven. Much attention has been paid to the staling processes, associated with the retrograding and aging of the main biopolymers of bakery products. The relevance of the presented research is in expanding the possibilities of using enriched milk whey for bakery products for the elderly.

The prospects of using milk whey enriched with Mg and Mn in the technology of bakery products