Effect of Dry Flour Base With Fruit and Vegetable Powders on Wheat-Rye Bread Quality

The objective of the study is to investigate the effect of a dry base with fruit and vegetable powders on the quality and nutritional value of wheat-rye bread. The trend toward mindful food consumption has changed modern consumers' expectations of bakery products, which are determined not only by organoleptic characteristics but also by a "clean label" that emphasizes the naturalness of the recipe's ingredients through natural plant additives enriching micro- and macronutrients and dietary fiber, while excluding synthetic food additives. The subjects of the study were carrot powder, powder from the Fonarik apple variety grown in the Krasnoyarsk Region, and a dry base with 29 % of the flour replaced by fruit and vegetable powders for the preparation of wheat-rye bread. Standard research methods were used in the study. It was found that carrot powder can act as a source of β-carotene (29.5 mg/100 g), fiber (26.9 g/100 g) and pectin substances (1.5 g/100 g). Fonarik wild apple powder is characterized by a pectin content of 2.1 g/100 g. A rational ratio of 3.5 : 1.4 : 1 : 1 wheat flour:baking rye flour:carrot powder: Fonarik wild apple powder in the dry base for making wheat-rye bread was justified. Based on a comprehensive organoleptic evaluation, the proportion of the dry base with fruit and vegetable powders in the bread recipe was determined to be 57 %. The developed product is characterized by a light aroma and flavor of wild apple and carrot. A uniform porosity of the crumb was noted, which is formed due to the vitamin C and organic acids contained in the powders. The study results confirmed the potential of using a dry base with fruit and vegetable powders to enrich wheat-rye bread and the possibility of expanding its range in the regional market.