Increasing the bread biological value by introducing Japanese green tea matcha powder to the formulation

The purpose of the study is to enrich wheat bread with matcha green tea. Objectives: analysis of the nutritional value and chemical composition of matcha, drawing up a recipe with the added additive, identifying changes in the organoleptic characteristics of bread with different concentrations of matcha. Ready-made Japanese matcha tea powder was used as a food additive. Test samples were made from wheat flour using the straight method without adding matcha and with the addition of matcha in amounts of 2 and 4 %. The formulation was compiled taking into account the yield of the finished product weighing 500 g. The production of bread samples consisted of the following stages: preparation of raw materials, adding ingredients, kneading dough, 2 repeated proofing and kneading, baking. As a result, three samples of bread were produced: one control and two with the addition of an additive of 2 and 4 % concentration. The organoleptic characteristics of finished products were studied; indicators of shape, surface, color, and taste were identified. Changes in color and taste indicators have been established. The color of the control sample, without adding the additive, was light brown. When adding matcha powder in an amount of 10 g (2 %), the color of the finished product was green; with increasing concentration of 20 g (4 %), the color became rich green. Test sample 2 (with 2 % matcha concentration) had a pleasant, rather delicate taste compared to test sample 3 (with 4 % matcha concentration). The appearance of the internal part (the state of the crumb) was similar in three samples - porous and baked. From the tests carried out it follows that the best sample was experiment 2 with a matcha content of 2 % concentration.