THE INFLUENCE OF THE PROPERTIES OF KVAS FROM TABLE BEET ON THE QUALITY OF WHEAT BREAD

<ns0:p>Currently, the topic of healthy food is gaining more and more popularity in our country. Of interest are products made from natural components, without the use of preservatives, synthetic dyes, artificial additives and with a high content of useful ingredients and vitamins.The analysis of the latest studies on the ways of using beet processing products showed their possible use in the bakery and confectionery industries. This work is aimed at researching the use of the product of table beet processing (kvass) for use in the bakery industry.To determine the effect of beet kvass on the viability of yeast cells, it was determined using microscopy under a 40× lens. Organoleptic indicators, which included appearance, aroma and taste, were evaluated on a five-point scale by an independent tasting committee.The physico-chemical parameters of the developed bread were determined in accordance with the requirements of the DSTU 7045:2009 standard. Therefore, table beet kvass (KSB), which has a high content of natural dyes, such as betaine, betanin, β-carotene and chlorophyll, was chosen as the direction of improving the formulation of the existing range of snail products.It was determined that the quality characteristics of bread are affected by several components in kvass and its dosage before bread re-eupture. As a negative result of the research, it is possible to have an unacceptable appearance of the bread due to a dark shade or an unacceptable taste and aroma composition.Wheat bread was taken as the prototype of the recipe development process. During the experimental study, it was established that the color of the finished product changes from yellow to caramel depending on the amount of kvass dosed. The positive influence of kvass on the technological properties of wheat flour and baker's yeast, as well as on the quality of finished products, has been proven.The compliance of the developed product with the requirements of the standard according to the main physico-chemical indicators was found: the moisture content of the pulp is not more than 35.2%; acidity - slightly more than 2.8 degrees; porosity - not less than 72%.Conducted marketing research and tasting evaluation of ready-made bread showed the perspective of creating a new product, as 95% of respondents confirmed the importance of production and gave a positive assessment to the organoleptic indicators of its quality.</ns0:p>