Spelt bran and pumpkin puree in wheat bread technology

Research aimed at developing new recipes for bakery products with purposefully adjusted chemical composition and functional properties is part of the nation's health-saving strategy. The work is devoted to the study of the effect of different dosages of spelt bran and pumpkin puree on the baking properties of wheat flour, quality indicators and shelf life of bread, nutritional value and glycemic index of products. The rational dosages of the vegetable additives used have been experimentally substantiated and established: spelt bran - 10% instead of flour, pumpkin puree - 10% by weight of flour and bran, the introduction of which has a positive effect on the quality and preservation of wheat bread, allows to enrich the products with dietary fiber, reducing the glycemic index.