Using plant-based iodine-containing additives in bakery product recipes

The aim of the study is to determine the possibility of using kelp and black chokeberry powders in bake-ry product recipes. Objectives: to study the effect of powders on dough quality in various dosages and de-termine their optimal content; evaluate the quality indicators of finished products. The study was conducted at the Food Technology Department of the Northern Trans-Urals State Agricultural University. The objects of the study were semi-finished wheat bread products with the addition of kelp powder in the amount of 0.5; 1.0; 1.5 and 2 % to the flour weight; semi-finished bakery products with the addition of black chokeberry powder in the amount of 1; 3; 5; 7 % to the flour weight. The addition of kelp powder when kneading the dough increases the water absorption capacity of the dough compared to the control, which has a strengthening effect on the dough structure. The addition of black chokeberry powder to the dough redu-ces the mass fraction of raw gluten, but also has a strengthening effect. The optimal dosage of kelp pow-der for adding to the recipe for wheat bread made from premium flour has been established – 2 %, and black chokeberry powder for buns – 3 % of the flour weight. The addition of kelp powder to finished pro-ducts had the most noticeable effect on the shape and condition of the surface, the size and uniformity of the pore distribution, which can be associated with a greater water absorption capacity of the dough. The addition of black chokeberry powder to the recipe for bakery products had a positive effect on the or-ganoleptic indicators, giving the finished products a pleasant berry taste and aroma. Bakery products were characterized by greater dimensional stability, uniform thin-walled porosity.