The work is devoted to the need to optimize the diet by increasing the functional status of mass-consumption products. The prospect of natural plant raw materials of local origin as an enriching agent is considered. The range of bakery products sold in the retail network of the Amur region has been studied. The relevance of the enrichment of bakery products from wheat flour, as the most popular of the products of everyday consumption, is justified. Bird cherry (Prunus padus L.) is proposed as a plant source of functionally valuable components. The analysis of the chemical composition and physiological and functional properties of bird cherry was carried out. The details of the collection of fruits, processing, as well as drying, grinding and obtaining powder from bird cherry fruits (bird cherry flour) are given. The technological aspects of the possibility of including powder from crushed dried bird cherry fruits (bird cherry flour) in the recipe for bread from premium wheat flour were studied by researching its effect on the baking properties of wheat flour. An integral assessment of the quality of the studied samples is given. Based on a comparative analysis of the obtained results of organoleptic data, scoring and physical and chemical indicators of the quality of finished samples, the optimal dosage of the enriching additive was established, the recipe was substantiated, and the technology for making bread with an increased nutritional status was developed.

Babukhadiya Ketevan R., Butsik Irina A., Neustroev Artem O.

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