DEVELOPMENT OF THE RECIPE OF WHEAT BREAD WITH THE ADDITION OF BEE POLLEN FROM PHACELIA

Abstract

Introduction. The use of bee pollen and other biologically active additives in the process of food production makes it possible to enrich them with minerals, vitamins, increase nutrition, replace components with intolerance of the human body, improve taste. The goal of the work. To study the influence of phacelia bee pollen on indicators of quality of wheat bread and compliance of the finished product with national standards. Materials and methods of research. The research was conducted in the training laboratory of the Faculty of Food Technology and Quality Control of Agricultural Products of the National University of Life and Environmental Sciences of Ukraine, Kyiv, (Ukraine) and the Testing Laboratory of Methods of Quality and Safety Assessment of Beekeeping of the National Scientific Center “Institute of beekeeping named after P.I. Prokopovich”. The bee pollen was collected at a private apiary (Selezenivka, Kyiv Oblast, Ukraine). In theoretical studies, the methods of analysis and synthesis of scientific literature were applied using Scopus scientometric databases and the Google Scholar database. Experimental research was carried out in accordance with generally accepted, standard methods, as well as in accordance with the requirements of the national standards of Ukraine. The main stages in the production of bread with the addition of bee pollen, during which various studies of phacelia were carried out, were the preparation of raw materials and auxiliary materials, mixing and processing of dough, baking, cooling and storage. Results of research and discussion. The main stages of the bread production with the addition of phacelia bee pollen were the preparation of raw materials and auxiliary materials, mixing and processing of dough, baking, cooling and storage. Experimental studies were carried out on two specimens with different recipes and a method of treatment of bee pollen – powdery condition; the natural form that remains after the drying process. An organoleptic study using powdered milk, pumpkin seeds and powdered bee pollen in the first sample determined a number of advantages in terms of color, pulp state, taste, and smell. The results of the physico-chemical study of sample 2 revealed an imperfect recipe, and with minor deviations from the process or production modes, it may not meet the requirements for physico-chemical performance. It is believed that the high amount of carbohydrates is due to the large amount of bee pollen in the recipe. The recipe is estimated to have produced a finished product of potentially high biological value that can be used for functional nutrition, but requires further research. In addition, other scientists argue that adding these ingredients to food recipes significantly improves a number of their properties. Conclusions and prospects for further research. Influence of phacelia bee pollen in the composition of the wheat bread recipe on the indicators of quality and compliance of the finished product with national standards has been determined. As a result of the identification of the bee pollen by the number of pollen grains, monoflority was confirmed – 95.4% of pollen grains phacelia tanacetifolia. The main physico-chemical indicators of the finished product: moisture – 42.3%, acidity – 2.7%, porosity of pulp – 75.2%. It has been confirmed that the recipe of sample 1 has high organoleptic and physico-chemical characteristics. Based on the results of the obtained data, prospective studies were determined in revealing the influence on the human body from the consumption of food products with the components of the production or processing of beekeeping products.