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

Abstract

The object of the study is bread made from rye spelt 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 the fruit, 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 made from rye shucked flour were made using the liquid sourdough method. Rowan powder was added to samples D1, D2, and D3 in the 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 K 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.