Influence of magnesium and zinc on the technological process and quality of bakery products: comparative study

The nutrition of the population of Ukraine today is characterized by the so-called "hidden hunger" caused by a deficiency of both vitamins and minerals.Enrichment of bakery products with bioavailable forms of biogenic metals magnesium and zinc will make it possible to give products an increased biological value without increasing their caloric content and provide these minerals to a wide range of people.The paper presents the results of a study of the use of colloidal solutions of magnesium and zinc obtained by the electric spark method in the formulation of wheat bread.The calculated amount of colloidal solutions of magnesium and zinc was added to the dough instead of the prescription amount of water.It was found that magnesium and zinc, at the established dosages, caused the intensification of the fermentation process in the dough, and to a greater extent in the case of zinc.This made it possible to reduce the duration of proofing of dough pieces.The finished products enriched with magnesium and zinc were characterized by a more intense color of the crust, especially in the sample with zinc, and a larger volume.Despite the greater effect on improving the fermentation processes and the formation of the color of the crust of the products in the case of zinc, a larger volume of products was obtained in the sample with the addition of magnesium.This is due to the different effects of biogenic metals on the formation of the dough structure.In the case of zinc, the dough became stronger, and in the case of magnesium, the dough became more elastic.Improved elasticity of the dough with magnesium, at a lower fermentation intensity than in the sample with zinc, led to the formation of a larger volume of bread.It was assumed that the influence of magnesium and zinc on the course of biochemical processes in the dough system and the formation of rheological properties of the dough is associated with the ability of magnesium and zinc to be cofactors of enzymes involved in the metabolism of yeast and flour enzymes; with their ability to form bonds of different strengths with gluten proteins.