PRODUCTION TECHNOLOGY OF WHEAT BREAD WITH BIOLOGICALLY ACTIVE ADDITIVES FROM VEGETABLE RAW MATERIAL

GBHOCP

Abstract

At present, the food industry in the Russian Federation faces the main task of providing the country's population with a variety of local food products. Given the great variety of natural and climatic conditions of plant raw materials in the Russian Federation, there is a need to use non-traditional raw materials in order to enrich food products of daily demand with biologically active additives from plant raw materials. The materials of the article utilize the results of scientific research on the use of plant raw materials in bakery production, which showed that the direct addition of the morphological part of plant raw materials in the form of powder in the dough does not contribute to the full enrichment of biologically active substances bakery products. New technologies of extraction of morphological parts of plant raw materials for use in the production of food products have been developed, as extraction provides for complete extraction of proteins, fats, carbohydrates and other parts included in biologically active substances, the obtained extraction substances have a small volume and weight and therefore their use does not change the quality of food products. It is established that water-glycerin extraction provides longer storage, unlike water infusions, and also preserves in soluble form almost all biologically active substances of the plant, unlike dry extracts, where during drying part of them is destroyed. Water-glycerin extract of lingonberry shoots used as an extract possessing antimicrobial and anti-inflammatory action, this is due to the presence of lingonberry shoots arbutin, phytoncides and ursolic acid. Water-glycerine extract from lingonberry shoots is prepared by the technology of water-glycerine electrodynamic extraction, which provides high preservation of biologically active substances of raw materials.According to the results of the research, materials are presented in the article of the method of production of wheat bread with a new formulation that includes in the dough water-alcoholic extract from lingonberry shoots. For this method of wheat bread production the patent of the Russian Federation №2783969 "Method of wheat bread production" was received. For realization of the developed method by obtaining extract from lingonberry shoots the laboratory installation for extraction of plant raw materials was developed, the copyright is protected by the patent for useful model №194622 "Laboratory installation for extraction of plant raw materials".