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• W4312948752 abstract "Introduction. The growth of demand for proper nutrition and the spread of science-based hypotheses about the importance of rational and meaningful food consumption encourage the development of new recipes. Reducing the consumption or replacement of sugar in the human diet requires finding products that can fulfill this role. As a full-fledged product with preventive and curative effects on the human body, natural honey can be an ingredient in food recipes to increase their nutritional and biological values. The goal of the work. Develop a recipe for honey rye bread with sugar substitution for rapeseed honey. Materials and methods of research. The research was conducted in the Laboratory of Assessing the Quality and Safety of Beekeeping Products Methods of National Scientific Center Institute of Beekeeping named after P.I. Prokopovich and the Department of Standardization and Certification of Agricultural Products of the National University of Life and Environmental Sciences of Ukraine, Kyiv, Ukraine. The raw materials used in honey rye bread production met the requirements of national standards. In the first stage, the quality of the semi-finished product during fermentation quality was investigated (humidity, dough temperature, and acidity were determined); in the second stage, the quality of the finished product was investigated as well. Standard research methods according to DSTU 4583: 2006 'Rye bread and a mixture of rye and wheat flour' were used. The grade of honey was determined by melisopalinology. Results of research and discussion. The recipe of honey rye bread with seeds in percent is developed: rye flour - 31,1; wheat flour - 13.8; malt - 4.2; honey - 4.2; water - 41.5; dry yeast - 1.5; salt - 2.2; flax seeds - 0.5; sunflower seeds - 1.0. The following is established: honey added during the production of bread allows diluting the consistency of the crumb of the finished product; honey, provided the use of this amount accelerates the fermentation process by 1.5-2 times; confirmed the normal course of the fermentation process during the study of the dough. The results of organoleptic and physicochemical studies indicate that the obtained new product meets the requirements of the national standard of Ukraine. Other scientists have proven that honey, in particular rapeseed, contains organic acids, polyphenols, vitamins, minerals, alcohols, aromatic compounds, colloids, carotenoids, and enzymes. Quercetin, phenethyl ester of caffeic acid, acetatin, galangin, and kaempferol, which are part of honey, reduce the risk of coronary heart disease due to their antioxidant, antithrombotic and vasodilatory effects. Adding flax and sunflower seeds increases the biological value of bread. They are also used as products for functional nutrition. Flax seeds contain more than 25 dietary fibers. Sunflower seeds are an essential source of vegetable protein, and the vitamin B6 supplement, contains a large number of macro- and microelements, in particular, calcium, zinc, iron, potassium, and magnesium. Given the nutritional and biological value of the ingredients in the developed recipe of honey-rye bread with seeds and the results of our studies, which confirm the lack of negative impact on the quality of the finished product due to sugar substitution by rapeseed honey, we recommend considering its use in health food. Conclusions and prospects for further research. The expediency of replacing sugar with monofloral rapeseed honey in rye bread recipes has been established. The obtained organoleptic and physicochemical quality indicators, which were within the requirements of the national standard of Ukraine, confirm this. Using honey at the proposed ratio to other raw materials accelerates the fermentation process by 1-1.5 times as well as dilutes the consistency. Using additives such as flax and sunflower seeds increases the biological value of the finished product and generally improves the taste and organoleptic characteristics. Based on the obtained results, ways to continue experimental research were identified, in particular, to consider the possibility of the functional purpose of honey rye bread using various food additives." @default.
• W4312948752 created "2023-01-05" @default.
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• W4312948752 date "2022-01-01" @default.
• W4312948752 modified "2023-09-30" @default.
• W4312948752 title "DEVELOPMENT OF HONEY RYE BREAD RECIPE" @default.
• W4312948752 doi "https://doi.org/10.46913/beekeepingjournal.2022.8.01" @default.
• W4312948752 hasPublicationYear "2022" @default.
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