INCREASING THE NUTRITIONAL VALUE OF ITALIAN BREAD WITH THE INTRODUCTION OF FLAVONOID-CONTAINING ADDI-TIVES OF VEGETABLE ORIGIN

Abstract

The article explores the possibility of enriching bakery products with ingredients of plant origin, in order to increase the content of flavonoids in them. Flavonoids regulate cellular metabolism and take part in protecting the human body from oxidative stress. The consumption of flavonoids prevents some types of cardiovascular diseases, diabetes, avoids obesity, which makes flavonoids an important element for creating a functional product. As part of the solution to the issue of increasing the amount of flavonoids in food products, it was decided to add flavonoid-containing components of vegetable origin to Italian bread. As such components, additives of plant origin were used – chokeberry and nettle. A study was conducted that includes two main stages. At the first stage, the quality of raw materials of plant origin was analyzed, during which its physico-chemical properties were determined: titrated acidity, humidity, antioxidant activity, as well as the content of dietary fiber, flavonoids, vitamin C and dry substances. The content of flavonoids in nettle was 0.15 %, in chokeberry – 0.27 %. At the second stage, the organoleptic and physico-chemical properties of Italian bread "Ciabatta" were evaluated. According to the evaluation results, it was revealed that the use of vegetable additives increases the yield of finished products, so, from 250 g of dough, when adding mashed chokeberry,   2.2 g more ready–made bread is obtained, and when adding nettle puree - by 6.2 g. The acidity of the finished product increases with the introduction of vegetable additives, humidity on the contrary decreases. As for the porosity of the finished product, with the addition of mashed chokeberry, it increases by 3 % compared to the control, and with the addition of mashed nettle, on the contrary, it decreases by 2.9 %. Based on research, it can be argued that the use of herbal additives allows you to enrich bakery products with flavonoids and improve their baking qualities.