The Effect of Juniper Powder (Juniperus Communis L) on the Physico-chemical, Antioxidant Properties of Wheat Bread

Abstract

The article considers the use of vegetable raw materials in order to increase the physico-chemical composition , antioxidant activity of bakery products . Juniper fruit powder ( Juniperus communis L) was selected as a plant raw material . The aim of the study is to increase the physico-chemical , antioxidant properties of bread by adding crushed juniper fruits . In the course of improving the technology of bakery products , a new type of product with high antioxidant activity has been developed . Crushed juniper fruits ( Juniperus communis L) were added to the bread recipe in an amount of 3%. Thus , the value of the antioxidant activity of bread with the addition of 3% crushed juniper fruits is 2 times higher compared to the control model , which is 15.5 and 7.5 mg /100 g, respectively . In this regard , the high level of antioxidant activity of bread with the addition of 3% of crushed juniper fruits directly affected the process of its storage . The physicochemical composition of bread with the addition of 3% crushed juniper fruits was also studied . The quality indicators of bread with crushed juniper fruits have increased , antioxidant activity , which indicates a high influence of crushed juniper fruits on the qualitative properties of the finished product . The practical value of the work lies in the fact that crushed juniper fruits were used for the first time to increase the nutritional and biological value of bakery products .