Development of the formula of bread enriched with a concentrate of dietary fiber from plant by-product

The aim of the research is to develop a recipe for bread “Matnakash” enriched with dietary fiber concentrate obtained by fermentation of apple pomace. The objects of research are the dietary fiber concentrate obtained by the fermentation of apple pomace with the Vegaferm, and the Matnakash bread enriched with dietary fibers. The bread recipe was optimized in the “Search for a Solution” application of the Excel program to obtain a given amount of dietary fiber in the product - 30 % of the daily intake in accordance with MP 2.3.1.0253-21 “Norms of physiological needs for energy and nutrients for various groups of the population of the Russian Federation”. After fermentation of apple pomace, filtering and drying the insoluble residue, a dietary fiber concentrate was obtained, in which physicochemical parameters were determined: the mass fraction of protein, fat, moisture and dietary fiber, the content of which was 3.6, 0.5, 10.0 and 60 % respectively. The obtained data was used in the modeling of bread recipes, according to the results of which the 3 most different recipes were selected, but at the same time satisfying the established requirements. The control sample was made according to the recipe of bread “Matnakash”, including wholemeal flour, flour of the 1st grade, vegetable oil, yeast, salt. According to the obtained recipes, prototype bread samples were made, in which organoleptic (taste, smell, product shape, color, crumb state) and physico-chemical indicators (humidity, acidity and porosity of the crumb) were determined. The results of the research showed that the objects under study met the requirements of GOST 31805-2018. The paper presents technological schemes for obtaining a concentrate of dietary fiber and bread “Matnakash” enriched with dietary fiber. As a result of the work, recipes for bread “Matnakash” with a high content of dietary fiber were obtained, and the products made according to these recipes met the requirements of regulatory documentation. Thus, it is advisable to use apple pomace in bakery products as a source of dietary fiber.