DEVELOPMENT OF TECHNOLOGY FOR THE PRODUCTION OF BREAD USING ADDITIVES FROM VEGETABLE RAW MATERIALS

Abstract

Already in antiquity, grapes derivatives from it were valued not only for taste, but also for medicinal properties. Modern scientific medicine confirms that berries contain a large amount of antioxidants that protect the body from chronic diseases of the cardiovascular system,nervous system, and also help fight free radicals. Even a high sugar content does not spoil the berry, as it contains some substances that improve the absorption of glucose. bread is the most popular food product, so the introduction of healthy ingredients into its composition can have a significant impact on human health. One of the most important sources of food powders, which include up to 20% fiber and 5-8% pectin, is grapes (explosives). Recently, one of the solutions to this development of the bakery industry is to improve its quality and nutritional value, in terms of sustainable nutrition is the development and introduction of bread with high consumption characteristics and low energy value. The problem of healthy eating is relevant for food producers in many countries around the world. In Kazakhstan, bread is considered as one of the staple foods, so the priority development of the baking industry is to improve its quality and nutritional value. Recently, one of the solutions of this problem from the point of view of rational nutrition is development and implementation of bread, characterized by high consumer characteristics and low energy value. In addition to their environmental friendliness implies the presence of dietary and therapeutic and preventive properties. To conduct scientific research, experiments: - To study the effect of vegetable raw material additives on the baking properties of wheat flour and quality indicators of wheat dough - Study the effect of vegetable additives on the quality properties of wheat dough and consumer properties of bread The scientific novelty of this work is to obtain bread, using the addition of vegetable raw materials, which have a positive impact on enhancing the nutritional and energy values of the product. Obtained by experimental research technology of bread production with the use of additives from plant raw materials will be important for the human body. Getting a new type of bread with increased nutritional and biological value due to the addition of herbal raw materials. The use of vegetable raw materials in the production of new types of bread with increased nutritional and biological value expands the range of this type of product, enriches the human body with beneficial micronutrients, increases the nutritional value and extends the shelf life.