IMPROVEMENT OF BREAD TECHNOLOGY FOR THERAPEUTIC AND PROPHYLACTIC PURPOSES
Keywords:
flour, bakery products, biologically active substances, phyto-raw material, fruit powders, physical and chemical quality indicatorsAbstract
The technology of enriching bread from high-grade wheat flour with an additive of natural origin (powders from apple fruits and purple nettles) was improved. The factors that determine the need to increase the nutritional value of bakery products was analyzed and studied.A review of natural additives with the purpose of their use in the production of bakery products was conducted; the process of bread production was analyzed. Based on the results of the conducted research, it was found that in order to improve the physicochemical and organoleptic quality indicators of wheat bread with the addition of non-traditional ingredients and in order to classify it as a food product for therapeutic and prophylactic purposes, it is recommended to use finely dispersed phytopowders obtained by the method of disintegration-convective processing from nettles in the amount of 0.5 % and apples in the amount of 2.5 % instead of high-grade wheat flour. The use of plant raw material processing products contributed to the improvement of flour quality and the intensification of the technological process, the possibility to adjust the baking properties of substandard flour, which, in turn, enhanced the therapeutic and prophylactic properties of the new variety of bread due to the valuable chemical composition of phytopowders from apples and nettles. The new type of bread helps strengthen the immune system, normalize digestion, lowers cholesterol levels and can be recommended for people who are overweight. The introduction of biologically active additives enriched with vitamins, minerals, dietary fiber and antioxidants into the bread recipe allows you to expand its consumer properties and make a positive contribution to maintaining health. The production of bread for therapeutic and prophylactic purposes meets the modern demands of society for healthy nutrition, which increases its social and economic significance.
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