Innovative technologies of using promising phyto-fortificants in bakery products of high nutritional value

Abstract

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.

Some Physicochemical and Organoleptic Properties of the Short Dough With Gooseberry Powder

“…Four samples obtained by the addition of 1, 2, 3 and 5 % of gooseberry and one control sample consisting of no gooseberry were baked for this organoleptic parameters investigation. All pastry was baked using the traditional technology of the short dough baking [3,4]. In case of the gooseberryconsisting dough, this powder was added to the mixture together with the flour and before adding of the egg-sugar-butter component.…”

“…Even though it cannot be considered as an essential food, the demand for this group of products is quite high and stable. Besides, confectionery is also important in the context of providing the human organism with energy and some vital components [1][2][3][4][5]. Dough products have several hundreds of types of items and are the most widespread and popular confectionery goods among different age groups.…”

“…On the other hand, the nutritional value of shortbread is rather low because its mineral and vitamins compositions are not balanced. This problem can be eliminated or mitigated by adding some components rich of the vegetable fibres and bioactive compounds [3]. This way, the nutritional quality of shortbread confectionery can be increased since such components provide immunity stimulation and are physiologically active.…”