The studies in the field of designing recipe compositions and technologies for new kinds of bakery products, including those enriched with physiologically functional ingredients, are now very relevant and promising, since they allow organizing nutrition on a scientific and hygienic basis, and focusing on the health aspect is one of the most powerful factors of bakery products liquidity. The aim of the study was an experimental substantiation for the use of grain ingredients, medicinal plant raw materials, carotene-containing raw materials and a food protein additive based on grain flour enriched with the mycelium of white button mushroom (Agaricus bisporus) in the production of functional bread. A systematic analysis of the bakery production technology of products enriched with promising phyto-fortificants serves as the methodological basis of the study. According to the selected methodology, the problem of selecting and justifying the use of phyto-fortificants in the recipe of bakery products, as well as improving the prescriptions of bakery products using promising phyto-fortificants, was solved. It has been found that applying of phyto-fortificants has a positive effect on the dough maturation processes.
The article presents the results of experimental data characterizing the yield and quality of double-spore champignon mushrooms obtained by their cultivation on the substrate with the use of organic additives of plant and animal origin - waste of food and processing industries: sunflower husks, meat and buckwheat meal and coarse grains. The yield of mushrooms is estimated by periods of substrate preparation (winter and summer) and fruit-bearing waves. Higher yield of mushrooms of mushrooms of double-spore champignon was obtained on the substrate prepared in summer for two waves of fruiting. Assessment of the quality of mushrooms involved studying the content of protein, fiber, fat and ash elements (potassium, phosphorus, calcium, sodium and magnesium). The results show that sunflower husk and meat and bone meal are the best organic additives that not only increase the yield of mushrooms, but also their quality. The study shows that the quality of mushrooms obtained in the second wave is significantly higher than the quality of mushrooms obtained in the previous wave. Positive is the fact that the use of organic waste in industrial mushroom production contributes to the efficient management of, as a rule, little used by-products of food and processing industries.
Development of industrial technologies of production of protein products from plant materials is one of the main directions of increasing food products, improving nutritional and biological values. Protein supplements produced from grain flour enriched with mycelium are promising. When producing bread and pasts from wheat flour, the use of 3% wheat, oat, barley and millet flour enriched with mycelium is optimal. Quality values of yohurt drinks can be improved by adding 2% protein supplements based on oat and buckwheat.
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