STUDY OF THE TECHNOLOGY FOR PRODUCING NATIONAL BAKERY PRODUCTS WITH MELON POWDER

STUDY OF THE TECHNOLOGY FOR PRODUCING NATIONAL BAKERY PRODUCTS WITH MELON POWDER

Authors

DOI:

https://doi.org/10.55956/NUWB9743

Keywords:

national bread, melon powder, vitamins, acidity, organoleptic indicators

Abstract

The article discusses the prospects of using dried melon powder aimed at expanding the range of food products and increasing the nutritional value of bakery products. This work provides a rationale for using dried melon powder as a substitute in bread production. Melon powder is rich in vitamins and contains beta-carotene, minerals, fructose, organic acids, and pectin. The novelty of the research lies in the incorporation of dry powdered melon into national bread to enrich it with vitamins. The study determined the physicochemical and organoleptic parameters of national bread with melon powder addition. The introduction of melon powder into national bakery products ensures the expansion of the product range, improvement of quality indicators of bakery goods, and extension of their shelf life. The article presents a recipe for national bread with dried melon powder and examines the technology of producing bread with a functional supplement made from local flour.

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Published online

2025-09-30

Issue

Section

Food Engineering Technologies
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