Доведено, що за хiмiчним складом насiння кунжуту переважає пшеничне борошно за вмiстом монота полiненасичених жирних кислот, мiнеральних речовин, повноцiнного за амiнокислотним складом бiлка, харчових волокон та вiтамiнiв. Для розширення асортименту хлiбобулочних виробiв з оздоровчими властивостями рекомендовано використовувати у рецептурi пшеничного хлiба кунжутне борошно в кiлькостi до 10 % до маси борошна. Встановлено, що у разi внесення кунжутного борошна розроблений вирiб бiльшою мiрою, нiж пшеничний хлiб, покриває потребу органiзму в бiлках-в середньому на 7 % та забезпечує органiзм людини бiльшою на 15,5 % кiлькiстю жирiв, з переважаючим вмiстом ненасичених жирних кислот, зокрема ω-6 та ω-9-кислотами, та в мiнеральних речовинах, зокрема кальцiї, магнiї-на 26 та 30 %. Визначено закономiрностi впливу кунжутного борошна на формування структурно-механiчних властивостей тiста. Встановлено, що внесення в тiсто кунжутного борошна призводить до зниження кiлькостi клейковини в тiстi та її пружних властивостей, покращує пластичнi властивостi тiста, що зумовлює скорочення тривалостi замiшування тiста. Зважаючи на зниження питомого об'єму тiста з додаванням кунжутного борошна пiсля 180 хв бродiння, рекомендовано, щоб тривалiсть бродiння тiста у разi його використання за безопарного способу тiстоприготування не перевищувала 120 хв. Встановлено, що внаслiдок внесення 10 % кунжутного борошна готовi вироби мiстять до 3 % жиру. Виходячи з цього, можна рекомендувати замiнювати кунжутним борошном маргарин в дiючих рецептурах хлiбобулочних виробiв, якого мiститься до 3 %. Доведено, що вироби з додаванням кунжутного борошна краще зберiгають свiжiсть, що пiдтверджено зменшенням кришкуватостi, збiльшенням загальної деформацiї м'якушки та її гiдрофiльних властивостей, а також мiстять бiльше ароматичних сполук, нiж хлiб з пшеничного борошна Ключовi слова: пшеничний хлiб, кунжутне борошно, черствiння, клейковина, структурно-механiчнi властивостi тiста UDC 664.663.9

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The paper considers the technological properties of dried carrot pomace obtained in the technology of organic direct pressing juices. Its use as a valuable source of food fibre and β-carotene in bread technology for elderly people has been substantiated. It has been established that dried carrot pomace has a larger particle size than flour, and its water absorption capacity is higher by 65%. A 5–15% dose of pomace makes the formation of dough longer by 1.5–6.5 min, significantly increases its viscosity and stability, as well as acidity. Due to the content of sugars available for yeast fermentation, the pomace contributes to the intensification of gas formation. The amount of wet gluten in pomace-containing dough decreases, as well as its water absorption capacity, and its resilience increases. This affects the structural and mechanical properties of dough, which has a decisive effect on the porous structure of finished products and their specific volume. A high quality of bread is achieved when the dose of dried carrot pomace is up to 5%, which helps to improve the colour and the taste. With an increasing dose, the specific volume and porosity of the products decrease. It has been proved that, due to the content of pectin and high hydrophilic properties, carrot pomace slows down the process of staling of bakery products. Calculations have shown that with the addition of 5% of the pomace, the content of β‑carotene in 100 g of bread increases by 15 times, and the fibre content by 3.4 times. With the consumption of 277 g of such bread, elderly people’s daily requirement of β-carotene is satisfied by 100.8%, and the that of dietary fibre by 4.1%.

The materials of the article are studies that are conducted with the aim of expanding the use of non-traditional raw materials for functional purposes in the technology of bakery products. Research is conducted to determine the effect of spiciness cinnamon on the quality of semi-finished products and finished bakery products from wheat flour enriched with flax seeds oil meal. To improve the quality of wheat bread, enriched with flax seeds oil meal, and expand the assortment of bakery products with health properties, the authors propose to use spice cinnamon in the formula of wheat bread in an amount of up to 2 % of the weight of flour. The taste and aroma of these products is characteristic of wheat bread with a pleasant cinnamon flavor. Dosage of cinnamon to 4 % of the flour mass also provides good consumer characteristics of products, however, more pronounced flavor and flavor of cinnamon can limit the circle of consumers of such products. The use of 6 % of cinnamon in the recipe of products leads to a significant deterioration in the volume of products and provides them with too intense flavor. Determination of the content of bisulphite-binding substances in the crumb and crust of products is confirmed by improvements in the fragrance of products with the addition of cinnamon. It has been established that the cinnamon in dough leads to an increase in the elastic properties of gluten, and the more, the more it is added. Along with this, it is noted that cinnamon leads to a decrease in the fermentation intensity of the dough. This is probably due to the active antibacterial properties of cinnamon, which suppress the yeast fermentation activity. These factors and cause the deterioration of the volume of finished products in the case of dosing cinnamon in an amount of 4 % or more. It has been proved that on the indicators of crumbling and deformation of the crumb, products with added cinnamon retain their freshness similarly to the control one. However, it is noted that the introduction of cinnamon reduces the amount of mold of microflora in products.

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