Intensification of the technological process of wheat bread production using a functional additive based on fruit and berry raw materials

Abstract

The article presents the results of a study on the effect of the «Temtas» functional additive, developed on the pear, blackcurrant and sea buckthorn powders, on the intensification of the technological process of wheat bread production and its quality characteristics. The aim of the study was to evaluate the impact of fruit and berry raw materials rich in vitamins, minerals, and antioxidants on fermentation and acid accumulation process, the formation of structural and mechanical properties of dough, and the nutritional value of bakery products. Experimental studies were carried out using sponge and straight dough methods with addition of 5-10 % of the addition to the flour weight. The functional additive was found to accelerate fermentation and dough maturation, increase the acidity of semifinished products, and reduce the duration of the technological process by up to 30 %, while simultaneously decreasing yearst consumption and baking temperature. Improvements in specific volume, crumb elasticity, and overall organoleptic of bread were observed. According to the results of the study, the formulation and technology of «Keremet» bread has been developed, which has the preventive property of iron deficiency anemia, as it has a higher content of the digestible natural iron mineral than in the control bread sample. Considering the convenience of transportation and storage of the functional additive «Temtas» in powder form, it is convenient and economically advantageous in industrial use for the production of bakery products for functional purposes and which fully complies with the principles of healthy nutrition and human physiological needs.