APPLICATION OF RAW MATERIALS IN THE TECHNOLOGY OF BREAD

The efficient technological modes of hawthorn fruit drying using a convective dehydration method that ensures maximum preservation of nutrients in fruits were offered. As a result of conducted studies it was found that bread with the addition of 12% of hawthorn berries powder had the highest humidity (44%) while that with the addition of a powder in an amount of 3; 6; and 9%, had almost the same humidity at about 43.5-43.8%. Bread with the addition of 9 and 12% of powder had the highest bread acidity (2.9-3.0 degrees) and bread with the addition of 3 and 6% had the lowest one (2.8 degrees). The highest porosity of bread was observed by the addition of 3%-65.8% of powder, which is on 6.8% higher than the control. Specific yield of bread ranged from 345-387 cm³/100 g depending on the quantity of additive. The actual yield of bread in all the control samples was almost the same. The highest actual yield (128.0%) was in the samples of bread with the addition of 3% of powder, and the lowest one – in the samples with the addition of 12% of powder – 127.1%