Potential of medicinal and aromatic plants to increase the quality of wheat bread

Abstract

The characteristics of bakery products from the perspective of consumers, nutritionists and manufacturers was given, the analysis of the main problems of the baking industry, decreasing the quality of physiological properties and product safety, was carried out. The chemical composition, biochemical and pharmacological properties of medicinal and aromatic plants were considered, the promising ones of long-term use in the bakery production, safety and supply in the market ofUkrainewere selected. Four groups of phytonutrients were presented, common and distinctive features of their content and properties were given, the potential for solving urgent problems and the industry tasks was evaluated, use as an alternative to improvers, preservatives that will allow reducing the chemical load on the human body. Promising directions of using medicinal and aromatic plants for improving the quick dough methods, domestic product technologies, special purpose products, the quality of bread made of flour with reduced baking properties, preventing its microbiological and oxidative spoilage, were given. The prospects for further researches on expanding the knowledge base of functional and technological properties of phytonutrients, methods of their preparation for the production and formation of the specified properties, creating plant raw material compositions, taking into account the compatibility in food systems, biological activity potentiating, synergetic effects of active ingredients in baking semi-finished products and bakery goods.