Using an integrated approach in the development of low-moisture bakery products

The modern pace of life leaves less and less time for cooking, the population of the country has reliably introduced snack products into their diets, allowing them to have a snack “on the run” and make purchases with a long shelf life. One of these products is crispbread, which is an attractive alternative to traditional bread. They can have a flexible recipe, small size and high shelf life. However, along with the advantages, there is a need for careful quality control of this product, which is due to the specifics of the technological process and increased sensitivity to external factors, such as humidity and temperature. The aim of the study was to develop an integrated approach to the formation of a recipe for low-moisture bakery products and to search for the most acceptable quality sample with pronounced antioxidant properties. As part of the work, control and experimental samples of crispbread were developed using an integrated approach to varying the ingredients of the raw material composition, including rye flour, various types of bran, as well as the type of sourdough used. The presented results demonstrated that changes in the recipe components significantly affect the organoleptic and physicochemical properties of the products, as well as their antioxidant activity. The control samples of crispbread have a denser structure, less pronounced taste and aroma. Most of the experimental samples are characterized by a fairly pleasant taste and smell, have a pronounced characteristic crunch and a well-formed shape. It should be noted that the use of rye bran in combination with activated sourdough negatively affected the quality and deformation characteristics: the products were dark in color, dense in structure with low values of total deformation. The experimental samples of crispbread have slightly higher antioxidant properties relative to the control. The increase varies in the range of 1.5-23.0 % (DPPH) depending on the recipe of the products, which determines the prospects for further research.