IMPROVEMENT OF WHEAT BREAD TECHNOLOGY ENRICHED WITH NONCONVENTIONAL PLANT INGREDIENTS

The enrichment technology of bread made from straight white wheat flour with the natural additives (powder of Chaenomeles fruits) has been improved. The factors that determine the need to increase the nutritional value of bakery products are analyzed and studied; the prospects of functional nutrition development are analyzed; the review of natural supplements in order to use them in the bakery product manufacturing was made; the bread making process is analyzed. On the basis of organoleptic, physical and chemical parameters, the sample with an optimal concentration of additives was selected. According to the results of the research, it was found that the highest moisture content of bread had the sample with the addition of 3% of Chaenomeles fruits powder and amounted to 45.0%, whereas in the variants with the addition of 1; 5 and 7% moisture content was at the level of 44.1 and 43.8%, respectively. The highest porosity of bread had the variant with the addition of 1 % of powder (69.8 %), the lowest one in the variant with the addition of 7 % of the additive (62.8 %). The highest acidity of bread (3.1 and 2.9 degrees) was observed in the variants with the addition of powders in the amount of 7 and 5%, its slightly lower index (2.8 and 2.6 deg) was in the variants with the number of additives 3 and 1% The specific volume of bread was increased according to the amount of applied additives and made   532-442 cm³/100 grams. The highest baking grade (3.9 points) received a sample of bread with the additive application to the formula in the amount of 1%, and the smallest one in the variant with additive application of 7%-2.6 points. In the modern production of bread technology, in particular, therapeutic and prophylactic purposes, actively searches for sources and development of ways of using the uncomplicated medicinal raw materials, which can increase the nutritional and biological value of bread, improve quality, stabilize the technological process, achieve savings in resources while preserving traditional consumer properties. Such raw material should be of low cost, be universal in use, available for use on an industrial scale, contain physiologically functional ingredients, and have some therapeutic effect