Whole-Grain Wheat Bread With Lingonberry Pomace Powder

The aim of research is to study the effect of lingonberry pomace powder on the quality of whole-wheat bread and to determine the permissible dosage of lingonberry raw materials in the baking mix. Objectives: to develop a recipe for whole-wheat bread with the addition of lingonberry pomace powder; to assess the effect of lingonberry pomace powder on the organoleptic and physicochemical indicators of product quality. The studies were conducted at the Tver State Agricultural Academy. Local raw materials were used in the experimental production of bread: winter wheat grain of the Sineva variety obtained from the fields of the Academy, and lingonberries collected in the Kalinin District of the Tver Region. Experimental scheme (flour + powder = 100 %): 1 – control sample – without additives (100 % + 0 %); 2–4 – experimental samples of whole-grain wheat bread with powder from lingonberry pomace (95 % + 5 %; 90 % + 10 %; 85 % + 15 %). As a result of experimental works, it was established that it is expedient to use lingonberry pomace powder in baking at a dose of 10 % of the weight of the whole wheat flour used (90 % + 10 %). It was found that the phytoadditive in the optimal dosage comprehensively improves the organoleptic properties of the products (surface and crumb color, taste and smell), increases porosity relative to the control sample by 1.6–2.4 % and the specific volume by 3.0–6.0 %, enriches with substances valuable for the body. An increase, as well as a decrease, in the dose of additional raw materials, as a rule, contributed to either excessive or insignificant impact on the characteristics of the products. The developed whole grain wheat bread with lingonberry pomace powder is recommended to bakeries to expand the range of products in the segment of baked goods with functional properties.