Systematic analysis of the succulent extraction process to improve bakery technology

Abstract

To improve the technology and extend the assortment of bakery products of preventive and functional orientation by introducing extracts of succulent plants, in particular aloe and kalanchoe, the authors have analyzed the process of extraction of vegetable materials and selected optimal conditions: process temperature - 100 °C, duration - 24 hours, the nature of the extractant - water, both for the aloe and kalanchoe extract. The study revealed that by adding the extracts to the semi-finished buns the quality of the products in organoleptic and physico-chemical parameters is not inferior to the control (without adding the plant extracts), and in some cases it becomes better, the optimum dosage is 8% of plant extracts of the amount of water in the dough. Based on the microstructure of the buns’ crumb it was found that the crumb with the addition of 8 % of plant extract in place of the amount of water in the recipe has a uniform structure, which was expressed in an increase in the pore diameter compared to other samples and a stable structure of micro-bridges between them. Such a micro pattern characterises the finished product, which has excellent quality parameters.