Modeling of organoleptic indicators of bread with plant supplements

The article deals with the development of bread formulation using plant supplements, which help to enhance not only a nutritional value, but also the nonspecific immune system reinforcement and antioxidant protection of a human body. In case of healthy food production, the authors suggest using dietary supplements of plant origin, which contain such bioprotectors as amino acids, macro- and microelements, vitamins, and pectin substances. In the course of studies the authors have found out that information of tasters and respondents on bread with plant flavoring agents is scarce, as the range of items and availability of these products in market outlets are minimal. The optimality of bread formulation has been specified on the basis of standard methods, the analysis of the bakery products market and examination of consumer preferences. The presented results enable the authors to identify the most important factors, which motivate a customer to make a choice. The analysis of customer preferences and motivation in the context of developed types of bread help to improve the nutritional value by means of introducing plant supplements in the form of powder. The obtained data of the conducted earlier studies on the nutritional value and bioprotector properties of plant raw materials, which grow in the Ural region, enable the authors to conclude that phyto-raw materials, as a rule, have nutrients that reinforce the nonspecific immune system and improve the antioxidant activity of the product.