THE USE OF HERBAL INGREDIENTS TO IMPROVE THE CONSUMER PROPERTIES OF BAKERY PRODUCTS

Abstract

The article notes the importance of bread as the main human food product. The enrichment of bakery products is often carried out at the expense of vegetable sources. One of these plants is amaranth. Bread containing 15% amaranth flour can be positioned as a source of protein, dietary fiber and phosphorus. The proposed method of making bread with the introduction of amaranth extrudate of the «Universal variety into the recipe composition allows to increase the nutritional and biological value of the product related to mass consumption. To enrich wheat flour with individual and essential amino acids, fiber, vitamins and trace elements, additives of plant origin are widely used, namely flour from wheat extrudate with garlic. An extrudate from a mixture of wheat and potatoes can be offered for use as an additive for baking bread, provided that it is used no more than 10% of the flour weight. As vegetable raw materials for the enrichment of bakery products, an extradited mixture of wheat grain and flax seeds is used. The use of the proposed technology makes it possible to obtain bakery products with an enriched composition while maintaining high quality.