DEVELOPMENT OF A FUNCTIONAL BREAD PRODUCT BASED ON ROSE HIP POWDER AS A NATURAL ANTIOXIDANT SOURCE
Keywords:
bread products, cooking technology,test indicators, quality physico-chemical characteristics of the finished product, rose hip powder,flour,uzbek breads, Proteins, Fats, Carbohydrates, Fiber, Organic acids, Carotenoids.Abstract
This chapter presents a comprehensive study on the influence of rose hip powder on the quality indicators of national bakery products. The research combines experimental findings with theoretical analysis to substantiate the effect of different dosages of rose hip powder on the technological process.The impact of the additive on dough rheological properties, fermentation dynamics, and gas formation intensity has been thoroughly investigated. Particular attention is given to how varying concentrations affect dough structure, stability, and the overall baking performance. Furthermore, the study evaluates changes in organoleptic characteristics, physicochemical parameters, and the nutritional value of the finished products.Based on the obtained results, optimal dosages of rose hip powder have been established for both simple and enriched bakery formulations, ensuring improved functional properties without compromising product quality.In addition, an assessment of the projected economic efficiency of implementing enriched flatbread production under industrial conditions has been carried out, demonstrating the practical feasibility and commercial potential of the proposed technology.
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