ФОРТИФІКАЦІЯ ПШЕНИЧНОГО ХЛІБА ІННОВАЦІЙНИМИ ІНГРЕДІЄНТАМИ РОСЛИННОГО ПОХОДЖЕННЯ

Abstract

Bakery products have recently become the subject of discussion about the nutritional value of bread of different varieties, and one way to increase it is to enrich bakery products with innovative components of plant origin, so the development of new breads enriched with innovative plant components is relevant. It is important not only to choose the fortification component, but also to study the methodology of its addition, to determine the physical and chemical parameters of finished products and semi-finished products. The production of bread enriched with biologically active substances of vegetable raw materials is a promising direction for the development of innovative technologies in the food industry. Currently a recipe for wheat bread enriched with broccoli and cauliflower powder has not been developed, and the possibility of improving its taste by adding lemon zest has not been studied. Development of technology for the production of wheat bread enriched with dry vegetable raw materials: broccoli and cauliflower powder, improvement of taste properties by adding lemon peel. The influence of additives on the quality of gluten, the lifting power of yeast, quality indicators of finished bread, and optimal dosage of fortification components. The nutritional and energy value of enriched products is calculated. The samples selected according to the results of physicochemical and organoleptic research allow to recommend the developed recipe of wheat bread with the addition of cauliflower powder (8 %), broccoli powder (6 %) and lemon zest (6 %) as an innovative product - wheat bread fortified with dried vegetables.