Development of bread recipes based on natural fortifiers

Abstract

Abstract New recipes that include natural ingredients that supplement the main product with the substances necessary for the body can contribute to improving consumer properties. The aim of the research was to develop a bread recipe using flour from naked oat grain, flax seeds and spirulina microalgae powder as natural fortifiers. The recipes used wheat flour of the highest grade, wallpaper flour from the grain of naked oats, spirulina microalgae powder and flour from the seeds of oilseed flax. Laboratory baking of bread was carried out according to the method of the State Commission for Variety Testing (per 100 g of flour: pressed yeast - 3 g, sugar - 2.5 g, salt - 1.3 g). The humidity, acidity and porosity of bread were determined according to the methods set out in the State Standards. Two promising formulations have been identified: with the ratio of wheat flour of the highest grade and wallpaper flour from the grain of naked oats and-90% : 10%; with the ratio of wheat flour of the highest grade and flour from flax seeds - 95% : 5% with the addition of spirulina powder of 0.5%.