The Effect of Juniper Supplements on the Quality and Nutritional Value of Bread

The paper examines the quality of dough and bakery products when using powder from the fruits of juniper common (Juníperuscommúnis) for intensifying dough making. The quality of the experimental and control samples of the dough from wheat flour was determined on a farinograph according to a standard method. When assessing the quality of bread, organoleptic indicators, moisture, acidity, and porosity of the crumb, the mass fraction of protein, fat, carbohydrates, energy value, and the content of vitamins and minerals were determined according to generally accepted methods. As a result, it was found that the use of powder in an amount of 4% by weight of flour does not cause deterioration of the organoleptic characteristics of bread, the taste becomes spicy, with no bitterness, there appears a light aroma of needles; the rate of lightness decreases slightly, the rate of yellowness and redness increases. It is shown that bread obtained in an accelerated manner with the addition of powder from juniper fruit meets the requirements of GOST in terms of humidity, porosity, and acidity. Compared with the control, the prototype exceeds it in terms of porosity by 1.5%, which indicates a more intense gas evolution. A slight increase in the energy value of bread samples was found due to an increase in the mass fraction of carbohydrates. The mass fraction of protein and fat in the dough sample was identical to the control sample. The degree of satisfaction with the daily requirement of vitamin PP is 23.90%, and vitamin E is 12.67%. Among minerals, one can note the highest satisfaction with the daily needs of the body for iron (15%), potassium (11.9%), and magnesium (8.8%). In general, the results of the study showed that the quality of bread produced by accelerated technology, in many respects, exceeds the quality of bread produced by traditional technology.