MODELING OF BREAD RECIPES WITH INCREASED CONSUMER VALUE

Authors

DOI:

https://doi.org/10.31073/foodresources2026-26-11

Keywords:

bread, flour, polyunsaturated fatty acids, recipe, technology, chemical composition, nutritional value, quality

Abstract

Subject. Сrispy breads with increased nutritional value. Purpose. To investigate the influence of the recipe composition on the consumer properties of breads. Methods. Organoleptic, physicochemical, microbiological, computational and statistical research methods were used. Results. Recipes for the production of breads with increased consumer value have been developed. In the composition of wheat breads «Nutritious Grain», part of the first-grade wheat flour was replaced with sesame flour (20%). These breads also contain polyunsaturated fatty acids (safflower oil in an amount of 5% by weight of flour), bran (10% by weight of flour) and white flax seeds (2% by weight of flour). The recipe for rye-wheat breads «Apetit» uses malt (5% by weight of flour), flax fiber (15% by weight of flour), sunflower seeds (2% by weight of flour) and sesame oil (5% by weight of flour). The finished product has a smooth surface, good chewability, pleasant color and excellent brittleness. This is confirmed by the increase in the areas of product quality profiles: by 11.4% – for wheat breads and 4% – for rye-wheat breads. An increase in the level of polyunsaturated fatty acids by 3.4-3.5 times was established, the magnesium content from 25.6 mg/100 g of the product in the control to 128 mg/100 g of the product for breads "Nutritious Grain" and from 10.1 mg/100 g of the product for rye-wheat breads to 125.0 mg/100 g of the product for breads "Apetit". Of the vitamins, the provision of the daily requirement of folic acid when consuming 277 g of breads «Nutritious Grain» and «Apetit» increased by 20–20.6%, vitamin PP – by 42.7–42.5%, respectively, which significantly exceeds the control samples. Regulatory documentation for the production of new types of products has been created and approved: wheat crispbreads "Nutritional Grain" (TIU, RCU 00419880.074:2025) and rye-wheat breads «Apetit» (TIU, RCU 00419880.075:2025). Due to the introduced recipe adjustments, the shelf life of the breads has been extended from 3 to 5 months, which was confirmed by laboratory tests of physicochemical and microbiological indicators. Scope of results. The obtained research results can be used in modeling recipes for health-promoting crispy breads with increased nutritional value and in developing technologies for fortified food products.

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Published

2026-06-30

How to Cite

Hetman, I., Kuyanov, V., Lishchyshyn, I., & Potemska, O. (2026). MODELING OF BREAD RECIPES WITH INCREASED CONSUMER VALUE. FOOD RESOURCES, 14(26), 124–133. https://doi.org/10.31073/foodresources2026-26-11

Issue

Vol. 14 No. 26 (2026): Food Resources

Section

Технічні науки

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