Аnna Hryshchenko

The paper considers the technological properties of dried carrot pomace obtained in the technology of organic direct pressing juices. Its use as a valuable source of food fibre and β-carotene in bread technology for elderly people has been substantiated. It has been established that dried carrot pomace has a larger particle size than flour, and its water absorption capacity is higher by 65%. A 5–15% dose of pomace makes the formation of dough longer by 1.5–6.5 min, significantly increases its viscosity and stability, as well as acidity. Due to the content of sugars available for yeast fermentation, the pomace contributes to the intensification of gas formation. The amount of wet gluten in pomace-containing dough decreases, as well as its water absorption capacity, and its resilience increases. This affects the structural and mechanical properties of dough, which has a decisive effect on the porous structure of finished products and their specific volume. A high quality of bread is achieved when the dose of dried carrot pomace is up to 5%, which helps to improve the colour and the taste. With an increasing dose, the specific volume and porosity of the products decrease. It has been proved that, due to the content of pectin and high hydrophilic properties, carrot pomace slows down the process of staling of bakery products. Calculations have shown that with the addition of 5% of the pomace, the content of β‑carotene in 100 g of bread increases by 15 times, and the fibre content by 3.4 times. With the consumption of 277 g of such bread, elderly people’s daily requirement of β-carotene is satisfied by 100.8%, and the that of dietary fibre by 4.1%.

It has been proven that the sesame seed chemical composition when compared with wheat flour is distinguished by the larger content of mono- and polyunsaturated fatty acids, mineral substances, protein, valuable for its amino acid composition, dietary fiber, and vitamins. In order to extend the assortment of bakery products with health properties, it is recommended that formulations of wheat bread should include sesame flour in the amount of up to 10 % to the weight of flour. It was established that the developed product with added sesame flour better satisfies the body need in proteins, when compared with wheat bread, by 7 % on average, and provides the body with a larger amount of fat, by 15.5 % with the predominant content of unsaturated fatty acids, particularly ω-6 and ω-9 acids, minerals, specifically calcium, magnesium ‒ by 26 % and 30 %. We have established patterns of influence of sesame flour on the formation of the structural-mechanical properties of dough. It was found that the introduction of sesame flour to dough leads to a decrease in the amount of gluten in the dough and its elastic properties, improves the plastic properties of dough, which leads to a shorter duration of dough kneading. Given the reduction in the specific volume of the dough with added sesame flour after 180 minutes of fermentation, it is recommended that the duration of dough fermentation when using a straight-dough technique should not exceed 120 minutes. It was established that following the introduction of 10 % of sesame flour the finished products contain up to 3 % of fat. Based on that, we can recommend replacing up to 3 % of margarine in the existing formulations of bakery products with sesame flour. It has been proven that the products with added sesame flour are better in retaining freshness, which is confirmed by the decrease in the friability of the crumb, an increase in its overall deformation and hydrophilic properties; they also contain more aromatic compounds than the bread baked from wheat flour.

The materials of the article are studies that are conducted with the aim of expanding the use of non-traditional raw materials for functional purposes in the technology of bakery products. Research is conducted to determine the effect of spiciness cinnamon on the quality of semi-finished products and finished bakery products from wheat flour enriched with flax seeds oil meal.To improve the quality of wheat bread, enriched with flax seeds oil meal, and expand the assortment of bakery products with health properties, the authors propose to use spice cinnamon in the formula of wheat bread in an amount of up to 2 % of the weight of flour. The taste and aroma of these products is characteristic of wheat bread with a pleasant cinnamon flavor. Dosage of cinnamon to 4 % of the flour mass also provides good consumer characteristics of products, however, more pronounced flavor and flavor of cinnamon can limit the circle of consumers of such products. The use of 6 % of cinnamon in the recipe of products leads to a significant deterioration in the volume of products and provides them with too intense flavor. Determination of the content of bisulphite-binding substances in the crumb and crust of products is confirmed by improvements in the fragrance of products with the addition of cinnamon.It has been established that the cinnamon in dough leads to an increase in the elastic properties of gluten, and the more, the more it is added. Along with this, it is noted that cinnamon leads to a decrease in the fermentation intensity of the dough. This is probably due to the active antibacterial properties of cinnamon, which suppress the yeast fermentation activity. These factors and cause the deterioration of the volume of finished products in the case of dosing cinnamon in an amount of 4 % or more.It has been proved that on the indicators of crumbling and deformation of the crumb, products with added cinnamon retain their freshness similarly to the control one. However, it is noted that the introduction of cinnamon reduces the amount of mold of microflora in products.