Potential of plant raw materials in functional bread production

Bread, being a product of daily consumption, is a useful matrix for increasing the nutritional and biological value, helping to prevent widespread micronutrient deficiencies in the population. A promising direction is the functional enrichment of bread with plant raw materials rich in antioxidants and vitamins. Carrots, sweet potatoes and pumpkin are considered as potential sources of such compounds. In particular, carrots have a high content of β-carotene (8,24 mg/100 g), as well as significant concentrations of vitamin A (2034,2 μg/100 g), vitamin C (5941,9 μg/100 g) and niacin (vitamin B3, 1026,5 μg/100 g). Sweet potatoes are characterized by a high content of B vitamins, including thiamine (vitamin B1 - 921,1 μg/100 g) and pantothenic acid (vitamin B5 - 741,6 μg/100 g). Vitamin E is found in the highest quantity in pumpkin (842,1 mcg/100 g), but carrots also have a high content (705,4 mcg/100 g). These indicators indicate the high potential of carrots and sweet potatoes as functional ingredients for bread baking. The use of sourdough in bread production technology helps to increase the bioavailability of biologically active substances and improve its organoleptic properties. The resulting sourdough bread with non-traditional components meets the requirements of current regulatory documents, namely GOST 2077-2023 “Bread from rye bakery flour and a mixture of rye and wheat bakery flour. Specifications”, GOST 5670-96 “Bakery products. Methods for determining acidity”, GOST 21094-2022 “Bakery products. Methods for determining moisture”, GOST 5669-96 “Bakery products. Method for determining porosity”. Thus, the acidity values are in the range from 9,56 to 10,69 degrees (with the norm from 2,50 to 12,00 degrees), humidity - from 48,03 to 51,03 % (with the norm not exceeding 51,00 %), and porosity - from 56,83 to 62,30 % (with the norm from 45,00 to 65,00 %).