The aim of research is to study the quality characteristics of wheat rusks and bakery products enriched with various powder products from secondary phyto-raw materials. The studies were carried out in 2024–2025 at the experimental laboratory base of the Tver State Agricultural Academy (Tver, Russia). Powder products for enriching the products were produced from the cakes of apples, pears, cherries, lingonberries, table beets, pumpkins, table carrots, Jerusalem artichokes, tomatoes, broccoli, flax, grape seeds, and rapeseed meal. The studied products had the following ratio of flour mixture ingredients (wheat flour : powder product, %): control – 100.0 : 0.0 %; sample № 1 – 90.0 : 10.0 %; sample № 2 – 80.0 : 20.0 %. The production process for the pilot product samples included the following steps: dough mixing → dough cutting → proofing → baking → cooling → cutting into rusk slabs → product drying → cooling → packaging. Products produced according to the recipe for sample № 2, with 10.0 % replacement of wheat flour with powdered products made from recycled raw materials, demonstrated the most optimal color, taste, and aroma. Increasing the powder dosage to 20.0 %, as a rule, excessively enhanced the flavor and aroma of the products, imparting an intense aftertaste, flavor, and aroma. Furthermore, increasing the powder dosage adversely affected the physicochemical characteristics of the products, increasing their moisture content by 7.9 % (broccoli) to 22.5 % (apple) and acidity by 6.7 % (flax, grape seed) to 26.7 % (tomato) compared to the control. This also contributed to the formation of compactions and voids in the products. At the same time, the parameters of all experimental products were within the limits established by regulatory documentation: moisture < 12.0 %, acidity < 4.0 %. The developed products can be successfully used by bakery enterprises to expand the range of products in demand in the consumer sector, which is focused on optimizing dietary regimens and preserving health.
Vasil'ev et al. (Fri,) studied this question.