THE EFFECT OF BEETROOT POWDER AND FENUGREEK SEED POWDER ON THE QUALITY OF WHEAT-RYE BREAD

Abstract

The development of bread recipes and technologies using raw materials with a high content of functional food ingredients determines the prevention of nutrient deficiency in the human body, the preservation and improvement of its health. The results of research on the possibility of using beetroot powder and fenugreek seed powder in the technology of bread made from wheat and rye flour are presented. The use of a mixture instead of a part of wheat flour is justified. The organoleptic characteristics of the product using a mixture have been studied. The rational dosage of the mixture in the recipe of wheat-rye bread has been determined.