Direct effect food ingredients in bakery products technology

The work’s objective was to determine the influence of food ingredients, which can have direct effect of the oxidative stress neutralization (dihydroquercetin and shelf fungus extract), on the quality and preservation of bakery products. The objects of the research were the samples of wheat-and-rye dough and bread with dihydroquercetin and shelf fungus, as well as a reference sample without any additives. The organoleptic assessment of the samples under study allows to conclude on the pronounced influence which the introduced additives have on the appearance, crust colour and crumb structure of bread. However, the introduction of additives does not have any obvious effect on changing of flavour and aroma of the baked products. The assessment of the antioxidative activity of the studied samples of wheat-and-rye dough and crumb of bread made of it revealed that the samples of dough with additives showed 2.4-2.6 times higher antioxidative activity as compared to the reference sample. Once baked, the still enriched bakery products had higher antioxidative activity than the reference sample. Meanwhile, bread with shelf fungus showed the highest antioxidative activity (2.4 times higher as compared to the reference sample). A dependence was determined between the rheological characteristics of the studied and reference samples of wheat-and-rye dough and bread. The density of the dough produced using innovative technologies is somewhat higher as compared to the dough manufactured by the traditional technology. Adding shelf fungus extract reduces the general deformation of the bread crumb by 33%, what increases the degree of crumbling. And dihydroquercetin on the contrary slightly increases the general deformation by 9% and therefore makes the bread crumb more elastic.