Siberian Federal University
Russian Federation
Krasnoyarskiy gosudarstvennyy agrarnyy universitet
Russian Federation
VAK Russia 4.3
VAK Russia 4.1.1
VAK Russia 4.1.2
VAK Russia 4.1.3
VAK Russia 4.1.4
VAK Russia 4.1.5
VAK Russia 4.2.1
VAK Russia 4.2.2
VAK Russia 4.2.3
VAK Russia 4.2.4
VAK Russia 4.2.5
VAK Russia 4.3.3
VAK Russia 4.3.5
UDC 664.661
UDC 664.662
The objective of the study is to investigate the effect of a dry base with fruit and vegetable powders on the quality and nutritional value of wheat-rye bread. The trend toward mindful food consumption has changed modern consumers' expectations of bakery products, which are determined not only by organoleptic characteristics but also by a "clean label" that emphasizes the naturalness of the recipe's ingredients through natural plant additives enriching micro- and macronutrients and dietary fiber, while excluding synthetic food additives. The subjects of the study were carrot powder, powder from the Fonarik apple variety grown in the Krasnoyarsk Region, and a dry base with 29 % of the flour replaced by fruit and vegetable powders for the preparation of wheat-rye bread. Standard research methods were used in the study. It was found that carrot powder can act as a source of β-carotene (29.5 mg/100 g), fiber (26.9 g/100 g) and pectin substances (1.5 g/100 g). Fonarik wild apple powder is characterized by a pectin content of 2.1 g/100 g. A rational ratio of 3.5 : 1.4 : 1 : 1 wheat flour:baking rye flour:carrot powder: Fonarik wild apple powder in the dry base for making wheat-rye bread was justified. Based on a comprehensive organoleptic evaluation, the proportion of the dry base with fruit and vegetable powders in the bread recipe was determined to be 57 %. The developed product is characterized by a light aroma and flavor of wild apple and carrot. A uniform porosity of the crumb was noted, which is formed due to the vitamin C and organic acids contained in the powders. The study results confirmed the potential of using a dry base with fruit and vegetable powders to enrich wheat-rye bread and the possibility of expanding its range in the regional market.
carrot powder, powder from the Fonarik apple variety, wheat-rye bread, dry flour base with fruit and vegetable powders, bread quality indicators
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