ХЛЕБОБУЛОЧНЫЕ ИЗДЕЛИЯ СПЕЦИАЛЬНОГО НАЗНАЧЕНИЯ С ИСПОЛЬЗОВАНИЕМ СЕМЯН ПАЖИТНИКА, ЧЁРНОГО ТМИНА И СТЕВИОЗИДА

Abstract

The functional properties of whole fenugreek seeds Trigonella foenum graecum L., black cumin Nigella sativa, stevioside Steviosides and their influence on the organoleptic, physicochemical properties of wheat flour bakery products were investigated. Due to its rich chemical composition, fenugreek, black cumin and stevioside have hypoglycic, antimicrobial, anti-inflammatory, anabolic, anticoagulant, antioxidant properties. The aim of the work was the development of special-purpose bakery products and the study of the quality indicators of white bread made from wheat flour with partial replacement of wheat flour with fenugreek seeds, flour from black cumin seeds, as well as replacement of sugar with stevioside. The paper presents the analysis of functional properties of Trigonella foenum graecum L., Nigella sativa, Steviosides, and their influence on the organoleptic, physical and chemical properties of wheat flour bakery products. Due to the rich chemical composition, trigonella, black cumin and stevioside have hypoglycemic, antimicrobial, anti-inflammatory, anabolic, anticoagulant, and antioxidant properties. The article was intended to develop special-purpose bakery products and examine the quality of wheat bread with the partial replacement of wheat flour with flour from trigonella, black cumin seeds, and replacement of sugar with stevioside. The researchers investigated the control samples with 2% and 2.5% of trigonella seeds, and 1% and 1.5% black cumin flour in relation to the weight of wheat flour, as well as with the complete replacement of granulated sugar with stevioside. According to the results of organoleptic evaluation, the test samples have the correct appearance, well-developed porosity, elastic crumb, a pleasant spicy-nutty taste and aroma without bitterness, and a good colour of the crust. According to the results of physical and chemical studies, there is a slight decrease in humidity and porosity, and an increase in acidity in the test samples.