Development of a Bread Production Recipe Using Wild-Growing Raw Materials

Introduction: Wild-growing raw materials are increasingly utilized to fortify functional food products. Common heather, which contains biologically active compounds, can significantly enhance the functionality of bread, yet it has not been extensively used as a functional additive.

Purpose: To develop a production formulation and evaluate the quality of bread using common heather.

Materials and Methods: The research was conducted at the Department of Biotechnology and Food Products at the Ural State Agrarian University. The study involved samples of wheat bread enriched with varying concentrations of heather powder. Bread production followed the sourdough method using the test laboratory baking method. Quality control of the finished products was performed based on organoleptic and physicochemical parameters. Acidity was measured by the arbitration method according to GOST 5670-96, porosity according to GOST 5669-96, and humidity according to GOST 21094-75. The specific volume of four bread samples was determined. All studies were performed in triplicate. Bread production involved several stages: preparation of raw materials, dough preparation, kneading, fermentation, folding, shaping, proofing, baking, and cooling.

Results: Four samples of bread were produced, three of which were enriched with ordinary heather powder. Quality control of the finished products was based on organoleptic and physicochemical parameters. The organoleptic assessment showed that the quality indicators were influenced by the concentration of the additive. Bread sample No. 2, which contained 2 g of heather powder, exhibited the best organoleptic characteristics, featuring a light sweet taste, well-baked crumb, uniform pores, and a characteristic smell. The highest values of humidity and acidity were observed in sample No. 4, which had the maximum concentration of the additive—4 g. Prototype No. 2 was recognized as the best in terms of porosity.

Conclusion: The incorporation of ordinary heather powder in bread production influenced both organoleptic and physicochemical quality indicators. It is recommended to use heather powder at a concentration of 2 g to enrich bread effectively.

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