USING NON-TRADITIONAL RAW MATERIALS IN BAKERY

Currently, there is a growing demand for bakery products. To expand the range and increase the nutritional and biological value of finished products, various herbal supplements are used. One such ingredient in wheat bread recipes can be spinach. The purpose of the study: to reveal the possibility of introducing chopped dried spinach into the recipes for the production of wheat bread as an enrichment additive, to expand the range of functional products. Tasks: to study the effect of chopped dried spinach on the main indicators of wheat bread; to determine the possibility of using chopped dried spinach in bakery production. Trial baking was carried out on the basis of the Belgorod State Agrarian University at the Department of Production and Processing Technologies of the Agricultural Industry. To make bread, 3 %, 5 and 10 % spinach was added to the dough by weight of baking wheat flour. With an increase in the amount of dried chopped spinach added to the dough, the taste of the finished product is enhanced; the smell becomes brighter and more pronounced, and the color is darker and richer. In terms of crumb moisture, all samples correspond to GOST, the lowest humidity was observed in the control sample – 37.8 %, in experimental samples it was: in 3 % spinach – 38.6 %, in 5 % spinach – 40.0, 10 % spinach – 38.1 %. The acidity of the test samples turned out to be higher than in the control by 33.3 %, 62.5, 79.2 %, respectively (control – 2.4 degrees). The porosity of the crumb both in the control and in the experimental samples is more than 72 %, and is in the range of 75.5–76.3 % for all bread products, which means that this indicator also complies with the standards of GOST R 58233-2018 “Bread from wheat flour. Specifications". Based on test baking and laboratory studies, it was found that the optimal dose of chopped dried spinach is 5 % by weight of the flour.