Antioxidant power of bakery products enriched with wild blueberry powder

Bakery products with antioxidant properties are produced with the use of wild blueberry powder from the north-west of Russia. The chemical composition of powder from berries of wild-growing blueberry is studied with the help of gas-liquid chromatography with mass spectrometry on the Agilent 6850 chromatograph (USA) and its antioxidant potential including phenolic connections, triterpenoids (oleanolic and ursolic acids), phytosterin is made. Optimization of wild blueberry powder in a structure of bakery products is performed by method of trial laboratory pastries. Blueberry powder used intensifies microbiological processes at dough maturing, reducing its maturing till 30 minutes depending on the amount of powder in a recipe. The amount of blueberry powder in bakery products is 3% to form optimal organoleptic parameters of bakery products made of fancy white wheat flour. The use of powder is limited to excessively strong coloring of a crumb in a blue color and deterioration of a crumb condition. Determination of antioxidant power of hydrophilic fraction of powder and bakery products (a crust and a crumb) traditional and enriched ones (control) is carried out by a chemiluminescence method with use of a biochemiluminometer of BHL-06M (Nizhny Novgorod, Russia). Extraction of antioxidants is carried out with distilled water with the subsequent centrifugation within 10 minutes and hydrophilic fraction is obtained. The hydrophilic fraction of a crumb of the developed enriched bakery products possesses antioxidant power which exceeds antioxidant power of hydrophilic fraction of a crust of traditional bakery products by 1,3. Antioxidant power of hydrophilic fraction of a crust of the developed bakery products is 20% higher, than a crumb, and as for traditional ones the hydrophilic fraction of a crust has smaller antioxidant power in comparison with a crumb.