Mixtures are used as a base material for the production of muffins, bases for cakes and pies enriched with resistant dietary fibers to improve digestion by slowing it down. The use of these mixtures allows manufacturers to make products with a lower glycemic index, with a reduced content of carbohydrates and can reduce the prescription of fat.
The mixture includes natural polysaccharide, D-fructose polymer - Inulin. Inulin normalizes the carbohydrate metabolism, under the action of inula, transformed into fructose, for the assimilation of which does not need insulin and which is absorbed without residues passing into fats, which is important for excess weight.
Inulin prevents the development of dysbacteriosis, increases the resistance of digestive organs to the introduction of viruses and bacteria, normalizes metabolic processes, in particular, lipid metabolism, which prevents the development of atherosclerosis, obesity, hypertension.
Mixtures make it possible to obtain a product with a soft, porous structure, with a pleasant crumb color and a delicate vanilla flavor, which is stable during storage.
