INFLUENCE OF TECHNOLOGICAL FACTORS ON THE QUALITY AND ANTIOXIDANT ACTIVITY OF ENRICHED BAKERY PRODUCTS

Abstract

The paper studies the effect of the method of preparing wheat dough and baking temperature
regimes on the quality and antioxidant activity of enriched bakery products with different recipes.
Blueberry fruit powders of 3% and cedar nut flour of 6 % served as enriched additives in improved
bakery products; pomace from red ash berry and sea-buckthorn of 5% in sweet dough bakery
products. The control factors were similar bakery recipe without additives. The dough was
prepared with non-sponge dough method by mixing all raw materials and with sponge dough method
of two variants: with introduction of the powders in the sponge and dough. Bakery products
of 100 g of weight were baked at two temperatures: 200 °C for 25 minutes and 220 °C for 20 minutes.
Quality of bakery products was controlled by organoleptic and physico-chemical parameters.
Antioxidant activity was measured by FRAP method with ortho-phenanthroline and Triton
X-100. It is found out that the quality and antioxidant activity of enriched bread varies from the
method of preparation of dough. The highest quality was observed in the enriched bakery products
when introducing powder into the dough together with the sponge but they had the lowest antioxidant
activity. The highest antioxidant activity of all was observed in the enriched bakery
products developed with non-sponge dough method. Baking temperature regime had no effect on
the quality of baked goods but changed their antioxidant activity. At increasing baking temperature
the antioxidant activity of bakery products was decreasing and to a greater extent in the crust.
Various components of bakery products vary in antioxidant activity, the differences between the
values of the crumb and crust depend on the type of the powders