Innovative approach to the production of craft bread:  A combination of tradition and innovation

Tetyana Semko; Mariia Paska; Olga Ivanishcheva; Liliia Kryzhak; Olena Pahomska; Alla Ternova; Olga Vasylyshyna; Serhii Hyrych

doi:10.5219/1964

Authors

Tetyana Semko Vinnytsia Institute of Trade and Economics of State University of Trade and Economics, Faculty of Trade, Marketing and Services, Department of Tourism, Hotel and Restaurant Business, Soborna, 87, 21050, Vinnytsia, Ukraine, Tel.: +380679625468
Mariia Paska Ivan Bobersky Lviv State University of Physical Culture, Faculty of Tourism, Department of Hotel and Restaurant Business, Kostyushka Street, 11, 79000, Lviv, Ukraine, Tel.: +380673026120 https://orcid.org/0000-0002-9208-1092
Olga Ivanishcheva Vinnytsia Institute of Trade and Economics of State University of Trade and Economics, Faculty of Trade, Marketing and Services, Department of Tourism, Hotel and Restaurant Business, Soborna, 87, 21050, Vinnytsia, Ukraine, Tel.: +380933460220
Liliia Kryzhak Vinnytsia Institute of Trade and Economics of State University of Trade and Economics, Faculty of Trade, Marketing and Services, Department of Tourism, Hotel and Restaurant Business, Soborna, 87, 21050, Vinnytsia, Ukraine, Tel.: +380967242684
Olena Pahomska Vinnytsia Institute of Trade and Economics of State University of Trade and Economics, Faculty of Trade, Marketing and Services, Department of Tourism, Hotel and Restaurant Business, Soborna, 87, 21050, Vinnytsia, Ukraine, Tel.: +380987876853 https://orcid.org/0000-0003-3573-9422
Alla Ternova Vinnytsia Institute of Trade and Economics of State University of Trade and Economics, Faculty of Trade, Marketing and Services, Department of Commodity Science, Expertise and Commercial Business, Soborna, 87, 21050, Vinnytsia, Ukraine, Tel.: +380977605126
Olga Vasylyshyna Vinnytsia Institute of Trade and Economics of State University of Trade and Economics, Faculty of Trade, Marketing and Services, Department of Commodity Science, Expertise and Commercial Business, Soborna, 87, 21050, Vinnytsia, Ukraine, Tel.: +380982671583
Serhii Hyrych Vinnytsia Institute of Trade and Economics of State University of Trade and Economics, Faculty of Trade, Marketing and Services, Department of Commodity Science, Expertise and Commercial Business, Soborna, 87, 21050, Vinnytsia, Ukraine, Tel.: +380673963114

DOI:

https://doi.org/10.5219/1964

Keywords:

rye-wheat bread, sprouted wheat grain, hop starter, pumpkin puree, milk thistle, dietary supplements

Abstract

Today, the need to provide the population with high-quality food products, especially socially vulnerable citizens, requires significant efforts to find raw materials of high nutritional value available for mass consumption and their effective utilisation. This underscores the urgency of identifying reserves of available food nutrients to ensure balanced nutrition for the population of Ukraine, particularly as psycho-emotional stress increases in the conditions of martial law. These studies aim to scientifically justify and develop the latest technologies for bread incorporating sprouted wheat grain, hop sourdough, pumpkin puree, milk thistle, and fermented wort concentrate, which increase nutritional value. This article investigated the physicochemical and technological properties of dietary supplements and plant raw materials, scientifically substantiated the rational concentration and parameters of the technological process for the production of functional bakery products with their use, and studied the organoleptic, physicochemical properties, and nutritional value of the developed bakery products.

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