TECHNOLOGY OF PRODUCTION OF FUNCTIONAL BREAD FROM WASTE OILSEEDS

Abstract

The article presents the results of research on improving the technology of bread of functional significance using waste from oilseed raw materials. The aim of the study was to study the effect of walnut shell extract on the rheological parameters of the test. The technology of bread with therapeutic and prophylactic properties based on the use of a complex vegetable additive consisting of walnut processing products is proposed. An extract was used as a fortifier for wheat flour bread of Grade 1. Studies show that oilseed waste, in particular, walnut shell has a high nutritional value, is rich in various chemicals, mainly phenolic compounds and related polyphenols, and can have numerous health-improving effects, which in turn will increase the nutritional value of finished products, expand the range of preventive nutrition products. The bread was baked with Grade 1 flour with the addition of walnut shell extract. According to the recipe, the extract was added in a ratio of 10%, 15% and 20%. According to research results, the amount of extract of 10% by weight of flour is optimal for obtaining bread with high organoleptic and physico-chemical quality indicators. Thus, walnut shell extract can be used in bread technology of functional significance.