Formation of the quality and shelf life of bread through the addition of rowanberry powder

Authors

DOI:

https://doi.org/10.15587/1729-4061.2023.278799

Keywords:

enriched bread, rowan powder, gluten-free component, shelf life, bread molding

Abstract

The object of the study is bread made from medium rye flour enriched with rowan powder. The study is devoted to the formation of quality and increase of the shelf life of bread. The technology of obtaining powder from Sorbus aucuparia involves freezing fruits, preliminary dehydration by osmotic dehydration, drying and grinding. It was found that rowan powder contains the highest amount of potassium (860 mg/100 g) and 6.7 % crude fiber. Rowan powder contains 1.72 mg/100 g of vitamin C, which gives it antioxidant properties. The experimental samples of bread from medium rye flour were made by the liquid sponge method. Rowan powder was added to samples D1, D2, and D3 in an amount of 5, 10, and 15 %, respectively. The control sample (C) was made according to a standard recipe. The analysis of the physicochemical parameters of bread quality showed that with an increase in the amount of rowan powder added, the acidity of the samples increased, but did not exceed the standard values. Rowan powder did not significantly affect the moisture content of the bread crumb. With the addition of 5 and 15 % powders, the moisture content was 46.7 and 46.6 %, respectively. In sample D2, which contained 10 % rowan powder, the moisture content was the lowest – 45.9 %. The effect of rowan powders on the storage ability of rye flour bread was investigated. It was found that mold appeared on the surface of sample C on the 5th day of storage. In the sample with a rowan powder content of 5 % – on the 12th day of storage, with a powder content of 10 % – on the 21st day of storage. On sample D3, mold was observed on the 16th day of storage. These results indicate that rowan powder can be used as a natural preservative that can significantly increase the shelf life of rye flour bread

Author Biographies

Maryna Samilyk, Sumy National Agrarian University

PhD, Associate Professor

Department of Technology and Food Safety

Evgenia Demidova, Sumy National Agrarian University

Postgraduate Student

Department of Technology and Food Safety

Yuliya Nazarenko, Sumy National Agrarian University

PhD, Associate Professor

Department of Technology and Food Safety

Artem Tymoshenko, Sumy National Agrarian University

Department of Technology and Food Safety

Taisia Ryzhkova, State Biotechnological University

Doctor of Technical Sciences, Professor

Department of Processing Technology and Quality of Animal Husbandry Products

Raisa Severin, State Biotechnological University

PhD, Associate Professor, Head of Department

Department of Epizootology and Microbiology

Ihor Hnoievyі, State Biotechnological University

Doctor of Agricultural Sciences, Professor

Department of Biotechnology, Molecular Biology and Water Bioresources

Ivan Yatsenko, State Biotechnological University

Doctor in Veterinary Sciences, Professor

Department of Sanitation, Hygiene and Forensic Veterinary Medicine

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Formation of the quality and shelf life of bread through the addition of rowanberry powder

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Published

2023-06-30

How to Cite

Samilyk, M., Demidova, E., Nazarenko, Y., Tymoshenko, A., Ryzhkova, T., Severin, R., Hnoievyі I., & Yatsenko, I. (2023). Formation of the quality and shelf life of bread through the addition of rowanberry powder. Eastern-European Journal of Enterprise Technologies, 3(11 (123), 42–49. https://doi.org/10.15587/1729-4061.2023.278799

Issue

Vol. 3 No. 11 (123) (2023): Technology and Equipment of Food Production

Section

Technology and Equipment of Food Production

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Copyright (c) 2023 Maryna Samilyk, Evgenia Demidova, Yuliya Nazarenko, Artem Tymoshenko, Taisia Ryzhkova, Raisa Severin, Ihor Hnoievyі, Ivan Yatsenko

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