The Development оf Bread Technology with Peppermint Products

Correction of the nutritional value of bakery products includes the use of additional prescription components of phytocomponents containing food and biologically active substances with pharmacological properties. A review of literary sources made it possible to justify peppermint as a bakery production phytocomponent, the products of which have a mild soothing, moderate antiseptic and analgesic effect, and with regular use, a general strengthening effect. The aim of the study was a comparative study of the effect of peppermint processed products on organoleptic and physico-chemical quality indicators in conjunction with the process parameters for various cooking methods for developing technology for healthy bakery products. The study was made with the use of peppermint in dried powder form, in the form of a decoction and syrup, analysing the technological characteristics of semifinished bakery products, and the effect of each recipe component on the score for finished products was determined. Using trial laboratory baking, changes in the properties of the crumb during storage of products were established. The advantage of a single-phase dough preparation method that provides higher quality indicators of bakery products was determined. As a result, a technology was developed for the production of of bakery products with high quality indicators. The calculation of the nutritional value of bread with peppermint in dried powdered form showed that the need for proteins is satisfied by 10.9 %, carbohydrates - 14 %, dietary fiber - 11.7 % of the average daily intake of 100 g of «Mint bread». Products can be positioned as low-fat products, balanced in sodium. The results of the studies can be recommended for use in industrial production to expand the range of bakery products, for the formation of healthy diets for people who include peppermint products in their diets.

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