Development of a recipe and technology for spinach puree wheat bread

   Introduction. The possibility of using spinach puree in the production of wheat bread from first-grade flour using various methods is discussed.

   The goal of the research is to study the potential use of spinach puree as a fortifying additive to wheat bread.

   The objectives and methods. To determine the quality of ingredients, semi-finished products, and finished goods, modern analytical methods were used to identify the nutritional and biological value, as well as the physicochemical and organoleptic characteristics of the samples. Baking was carried out at the Maykop State Technological University (MSTU) in the laboratory of the Department of Food Technology and Catering Organization, Faculty of Agricultural Technologies.

   The results and discussion. A recipe and technology for producing wheat bread using first-grade flour with the addition of spinach puree in a 50:50 ratio to the amount of water used for bread making were developed. The dough was prepared using straight-dough, sponge-based, and straight-dough methods using rye sourdough. Fresh spinach was added to the recipe as a vegetable additive in the form of puree diluted with water in the required ratio. According to the physicochemical parameters, the porosity of the resulting bread samples exceeded that of the control bread sample. The porosity of the samples varied between 68 and 74.5 %. The addition of 50 % spinach puree significantly increased the protein content of the finished product and enhanced its nutritional value.

   Conclusion. The research has revealed a positive effect of spinach puree on the technological properties of dough, sourdough activity, and the quality of the finished bread. Including spinach puree in the kneading process has accelerated dough rise and has improved its technological parameters. Bread enriched with spinach puree is recommended for improving organoleptic characteristics and enhancing its nutritional value.

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