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Development of technology for pita bread with increased nutritional value
DOI: 10.21443/1560-9278-2024-27-3-400-411
Abstract. The majority of the population living in large cities and some regions of the Russian Federation show signs of decreased immunity, most often manifested in colds. One of the ways to strengthen the human body’s immune system is to eliminate the deficiency of vitamins that have immunomodulatory properties. While developing the technology for the pita bakery product, dough has been prepared from a mixture of high-grade rye and wheat flour in equal quantities. As a source of vitamins that have a beneficial effect on the human immune system, a solution of pine needles has been added instead of half the amount of water. As a source of vitamin C, black currant and cranberry puree are used in the ratio of 1 : 1. An additional source of nutrients with immunomodulatory properties is dry ginger root powder added to the stuffing in an amount of 2 % by weight of the stuffing. Apple pectin has been used to stabilize the stuffing. A solution of pine needles is prepared by mixing an alcoholic infusion of pine needles and an aqueous decoction of pine needles in a ratio of 1 : 4. The pine needle solution has been used to replace half the amount of water used to prepare the dough. The developed bakery product "Pita with berry stuffing" is prepared with a ratio of pita to stuffing of 1 : 2 by weight. The developed bakery product can be recommended for stimulating and strengthening the immune system due to the additional inclusion of vitamins (C, K, A, B2, B6, B12) in the diet with beneficial effect on the human immune system, including for residents of the northern regions of Russia.
Printed reference: Posnova G. V., Ivanova N. G. Development of technology for pita bread with increased nutritional value // Vestnik of MSTU. 2024. V. 27, No 3. P. 400-411.
Electronic reference: Posnova G. V., Ivanova N. G. Development of technology for pita bread with increased nutritional value // Vestnik of MSTU. 2024. V. 27, No 3. P. 400-411. URL: http://vestnik.mstu.edu.ru/v27_3_n100/11_Posnova_400-411.pdf.
