The use of processed products of plant and animal origin as a basis for enriching bakery products

Abstract

A full and balanced diet is one of the main factors influencing the formation of human health. The quality of food consumed, the balance of essential trace elements and vitamins are of particular importance for the prevention of diseases caused by nutrient deficiency. In particular, the lack of vitamins, as well as biologically significant elements such as iron, iodine, zinc, selenium, remains a serious public health problem worldwide. Fortification of basic foodstuffs, including bakery products, with products from the processing of non-traditional plant and animal raw materials, can contribute to the prevention of diseases associated with widespread deficiencies. The peculiarities of biogeochemical provinces, territories where food components grow, as well as the economic security of the population also play a significant role in the quality and accessibility of food products. Despite the relevance of this area, a number of difficulties arise when introducing new technologies, including the high cost of the equipment used and the need to optimize production processes. For this reason, the search for new enrichment methods is relevant, as is the optimization of existing formulations. The article contains a description of technologies for introducing a biological composition into the formulation of bakery products based on a product of processing animal raw materials, as well as products of processing non-traditional vegetable raw materials, and their impact on the quality of the finished product. The first example is the enrichment of bread at the stage of kneading dough with a deacetelated chitin derivative with an adsorbed essential trace element. The changes in the basic physico-chemical parameters of the crumb of the finished bread and the general toxicity of the product caused by the use of chitosan with zinc fixed on its surface are described. As a result of the study, it was concluded that it is necessary to take into account the effect of the introduced trace element on the fermentation process of the dough and the quality of the finished bread. The second example is a description of the use of processed products of chufa nodules. A sensorometric evaluation of the aroma of bakery products made with the addition of powder or oil and aqueous extracts of chufa nodules was carried out. In addition, attention is paid to the effect of the introduced components on the contamination of the finished product by microorganisms during storage. The results obtained indicate the need to take into account the effect of introducing additional sources of plant origin on the shelf life of the manufactured product. At the same time, the rich composition of chufa nodules has a beneficial effect on the consumer properties of the products produced, ensuring long-term preservation of the fragrance of the products. The results of the study make it possible to optimize the methods of enriching bakery products used in the article, taking into account changes in these indicators.