UTILIZATION OF NUTRIENT-ENRICHED INGREDIENTS IN RYE BREAD PRODUCTION

Abstract

The bakery industry faces challenges related to changing consumer priorities. The modern market demands bakery products with improved properties, including functional foods, low- calorie options, products with increased protein, fiber, and vitamin content, as well as those adapted to specific dietary needs. There is a growing interest in natural ingredients and environmentally friendly technologies that contribute to reducing added sugar, salt, and artificial additives. Additionally, the social accessibility of bakery products remains an important factor.The subject of this study is the technological aspects of using high-nutritional-value ingredients (red lentil flour, dried apricots, stevia, and spirulina) in the production of rye bread.The research focuses on improving the nutritional value, reducing caloric content, and adapting bakery products to meet modern consumer demands.The aim of this study is to enhance the nutritional value, improve quality, reduce caloric content, and adapt rye-based bakery products to contemporary consumer requirements.The research has established that incorporating red lentil flour, dried apricots, stevia, and spirulina improves the nutritional value of rye bread. Lentils contain high levels of protein, polyunsaturated fatty acids, and B vitamins. Dried apricots are rich in potassium, magnesium, and fiber, which contribute to cardiovascular and digestive health. Stevia, as a natural sweetener, helps reduce added sugar content. Spirulina is a source of proteins, minerals, and antioxidants that strengthen the immune system and provide antioxidant effects.The inclusion of these components in bread formulations enables the production of nutritionally valuable bakery products adapted to modern consumer needs. The use of unconventional ingredients in bakery products contributes to the creation of products with improved characteristics that meet contemporary consumer demands and help reduce the risk of chronic diseases.