POSSIBILITY OF USE OF PHYTOGENIC FOOD INGREDIENTS TO IMPROVE CONSUMER PROPERTIES OF WHEAT BREAD

Abstract

Nowadays special attention is paid to the production of food with preventive effect having
the ability to raise the immune system of a human body and enrich it by vitamins to avoid the risk
of diseases in the presence of a number of unfavorable factors. The development of new production
technologies for qualitative and safe food, at the consumption of which health of the population
remains and becomes stronger, and also diseases caused by improper feeding are prevented,
is the most important task to increase the life expectancy factor. Bread priority tendency in nutrition
of people of all countries and nationalities is well-known, therefore the introduction of the
components giving special properties to food to the formula of this very product allows us to
solve a problem of different diseases prevention which are connected with the lack of vitamins
and mineral trace substances. The purpose of the study is to enrich straight white wheat bread
with the complex additive from pumpkin flour and crushed dried bananas. The objects of the research
are bread samples with various concentration of pumpkin flour and dried bananas as well
as a check sample without any additives. On the basis of organoleptic and physical and chemical
parameters the sample with optimum concentration of additives is selected. The article notes that
the use of the complex enriching additive consisting of pumpkin flour and crushed dried bananas
is expedient as it helps to enrich bread with protein, potassium, vitamins and other minerals.
Moreover, it makes it possible to expand the range of therapeutic food products. Optimum
amount of pumpkin flavor brought in dough is 5 %, optimum amount of the crushed dried bananas
is 6 %. This proportion helps to achieve the best combination of physical and chemical organoleptic
parameters of finished products.