Development and quality control of craft breads
DOI:
https://doi.org/10.5219/scifood.53Keywords:
craft bread, pumpkin puree, milk thistle, dietary supplementsAbstract
Craft bakeries that use local raw materials set themselves the task of providing the population with high-quality food products. This problem requires significant efforts in finding local raw materials of high nutritional value available for mass consumption and their effective use. It is also important to identify the available reserves of food nutrients in regional raw materials to ensure a balanced diet for Ukrainians during periods of psycho-emotional stress under martial law conditions. The results of our research, described and confirmed in a previous article (1964), showed the correct choice of functional additives, such as sprouted wheat grain, pumpkin puree and milk thistle flour in bread dough recipes, which indicates a significant progress in the popularization of healthy nutrition. The tested dough samples had increased nutritional value. This article will continue research on obtaining ready-made craft bread products, such as "Family", "Slavic", and "Peasant", which are high in biological value and serve a functional purpose, meeting the modern requirements of healthy nutrition. Our further scientific research aims to substantiate the technological modes of formation and baking of the aforementioned types of bread. Our research and work on craft bread using local ingredients is important to provide the population with high-quality food. We have already researched the use of functional additives such as sprouted wheat grain, pumpkin puree and milk thistle flour to increase the nutritional value of bread dough. Thesesupplements are important for popularizing healthy nutrition among Ukrainians, especially in conditions of psycho-emotional stress and martial law. In the article, we will take concrete steps to further improve the technology of craft breads and expand the assortment of craft breads.
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