The use of active bakery ingredients in bakery products of functional purpose

Abstract

The paper describes the possibility of changing of yeast to natural sourdoughs of spontaneous fermentation in bakery products formulations with using of ‘BackNatur’ and ‘O-tenic’ active bakery ingredients. The influence of fermentation temperature and time on the quality of liquid sourdoughs is described, and the content of microorganisms in dried and liquid sourdoughs is shown. There were developed the formulations of bakery products based on the sourdoughs with using of demineralized dried whey, fine mechanochemically treated eggshell powder and infrared-dried carrot powder. All samples were evaluated on their sensory, physico-chemical and microbiological characteristics. The consumption of the developed bakery products satisfies from 10 to 15% of daily requirement for people in β-carotene, dietary fiber, calcium and proteins. The developed bakery products can be recommended as functional bakery products for dietary and gerontological nutrition.

Potential use of food waste in food processing to add nutritional value

“…The utilization of eggshell powder as a finely processed mechanochemical powder has been observed in the development of baking items that rely on sourdoughs including demineralized dried whey and infrared-dried carrot powder. According to a research investigation, it was determined that the bakery products that have been produced possess the potential to be suggested as functional bakery products for dietary and gerontological nutrition [38]. The utilization of eggshells, a byproduct of food production, has been investigated for its potential as a fortifying agent in bread spreads and as a food supplement [39].…”