Justification for the Use of Red Currant Pomace Powder in Bakery Product Technology

Abstract

The feasibility of using red currant pomace powder in bakery product technology has been considered. The purpose of the article is to determine the optimal drying parameters for red currant pomace in order to maximize the preservation of biologically active substances, particularly vitamin C, as well as to investigate the effect of pomace powder at different concentrations on the hysicochemical and organoleptic characteristics of finished products. An analytical review of scientific literature regarding the enrichment of bakery products with biologically active substances through powders obtained from nontraditional raw materials was conducted. The possibility of using red currant pomace powder to enhance the nutritional value of products in other technological processes was analyzed. It was established that currant fruits are a natural multivitamin concentrate and represent an important plant-based raw material for the food industry. The content of biologically active compounds in currants varies depending on the cultivar, growing region, climatic factors, and weather conditions. A method for drying red currant pomace using a combi steamer was proposed. The influence of red currant pomace powder on the physicochemical and sensory quality indicators of finished bakery products was investigated. It was determined that the addition of the powder at a dosage of 6% relative to the mass of premium wheat flour leads to a decrease in the gas-retaining capacity of the dough and deterioration in the quality of the finished products. It is recommended to incorporate the additive together with wheat flour at the dough mixing stage. It was noted that the addition of red currant pomace powder contributes to an increase in the porosity of finished products. Based on organoleptic evaluation and physicochemical analysis of bakery products, the optimal dosage of red currant pomace powder was substantiated at the level of 2–4%.