Possibilities for using biologically active ingredients in rye bakery products

Iliana Lazova - Borisova

Abstract: The present scientific work is to analyze the physicochemical and mineral composition in the finished products. Used Bulgarian variety rye flour “Mina” with very good performance, salt, dry yeast, rye yeast in the control and add additional carrot flour 10% (sample 1), 20% (sample 2) and 30% (sample 3). In terms of acidity, the highest content is control (6.2◦H) and the lowest content is sample 2 (5.9◦H). With regard to the proteins with the highest content is sample 1 (9.43%), respectively with the lowest content is the control (5.95%), which is 3.48% less. Regarding the fats with the highest content is sample 1 (2.89%), and with the lowest content is the control (0.66%). With regard to the fibers with the highest content is sample 2 (6.84%), and with the lowest content is sample 1 (4.33%), which is 2.5 times less. With regard to the ash content, sample 2 has the highest content (1.92%) and sample 1 (1.16%) has the lowest content. There is no significant difference between the different samples. With regard to carbohydrates, the control has the highest content (39.96%), and sample 1 has the lowest content (32.07%). When using carrot flour, the carbohydrate component decreases. The energy value, which varies from 204 kcal/100g product to 357 kcal/100g product, as the control is the lowest, and respectively in sample 3 with the participation of carrot flour 30% increases almost to 357 kcal/100g product. The finished products obtained by biotechnologies and rich in Fe, Zn, Mg and are free of GMOs, artificial colors and preservatives which is proved by an accompanying Bulgarian document on the origin and quality of the raw materials used. The products are suitable for the mass consumers.

Keywords: biotechnologies; Bulgarian rye flour variety Mina; Fe; Mg; quality Bulgarian raw materials; rye yeast; Zn

Date published: 2022-08-16