STUDY OF THE EFFECT OF THE COMBINED INCORPORATION OF SPROUTED WHEAT FLAKES AND ROSEHIP POWDER ON THE QUALITY AND NUTRITIONAL VALUE OF BREAD
DOI:
https://doi.org/10.31359/2312.3990.2026.39.1.35Keywords:
wheat bread, sprouted wheat flakes, rosehip powder, quality parameters, nutritional valueAbstract
Bakery products occupy an important place in the human diet, which determines the increased requirements for their quality and nutritional value. In the context of growing interest in healthy nutrition, the use of natural plant-based ingredients for product enrichment is of particular relevance. The aim of this study was to investigate the effect of the combined incorporation of sprouted wheat flakes and rosehip powder on the quality and nutritional value of wheat bread.
The object of the study was the process of bread quality formation when introducing enriching additives. Sprouted wheat flakes were added at 15% and rosehip powder at 6% of flour weight, both separately and in combination. Standard methods were used to evaluate organoleptic and physicochemical properties, including moisture, acidity, porosity, and specific volume, as well as the chemical composition of the products.
It was found that the addition of sprouted wheat flakes led to a weakening of the dough structure and a slight decrease in bread volume, while rosehip powder improved the gluten network, enhanced gas-retaining capacity, and increased porosity and specific volume. Their combined use resulted in a synergistic effect, increasing specific volume by 8.5% and porosity by 20.6% compared to the control.
The combined incorporation of the additives also improved the nutritional profile of bread. The content of dietary fiber increased by 2.2 times, while starch content decreased by 13.8%. Additionally, higher levels of tocopherol, thiamine, riboflavin, and niacin were observed.
The obtained results confirm the feasibility of using sprouted wheat flakes and rosehip powder in combination to produce bread with enhanced quality and nutritional value.
Further research should focus on optimizing the technological parameters of bread production with their incorporation, as well as studying changes in product quality preservation during storage.
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