Application of non-traditional raw materials in the production of low-humidity bakery products

Abstract

Recently, the use of non-traditional plant components as a functional ingredient in the development of fortified products for healthy and therapeutic nutrition has been very relevant. An analysis was carried out of the influence of the type of functional additive from brown algae and blackcurrant pomace powder on the organoleptic and physico-chemical properties of bakery products of reduced importance - wafer bread. A decrease in dough density, an increase in humidity and wetness of finished products was established when functional ingredients were added to the wafer bread recipe. An increase in the acidity of the experimental samples of enriched wafer breads was noted in comparison with the control sample. An increase in the acidity of the experimental samples of enriched wafer breads was noted in comparison with the control sample with a slight change in their organoleptic characteristics. A high content of iodine and dietary fiber in new types of bakery products with reduced humidity has been established.