RESEARCH ON THE USE OF PHYTONCIDES IN WHEAT BREAD TECHNOLOGY
DOI:
https://doi.org/10.31548/humanhealth.4.2026.119Keywords:
plant raw materials, biologically active substances, dough, bread samples, microbiological stability, shelf lifeAbstract
A relevant direction of modern research in wheat bread technology is the utilization of plant raw materials rich in bioactive substances with antimicrobial effects, which contributes to extending the shelf life of finished bread. Phytoncides found in certain plant species exhibit distinct antibacterial and antifungal properties. As bioactive plant substances produced for defense against microorganisms, fungi, and pests, the incorporation of phytoncide-containing plant raw materials into bread production represents a promising challenge for researchers.
This article presents the results of a study investigating the feasibility and efficiency of utilizing plant-derived phytoncides in wheat bread technology. The impact of natural phytoncide components (horseradish root, garlic, onion, lemon zest, chamomile extracts, and dill seeds) on the microbiological stability and quality of finished products was examined.
A comparative analysis of the organoleptic and physicochemical characteristics of bread with the addition of 15% of the specified plant raw materials to the classic wheat bread formulation is provided. The antimicrobial effect of using phytoncides from designated types of raw materials in bread was established: four days after baking, the total aerobic microbial counts in samples No. 2, No. 3, and No. 4 were, respectively, 3.6, 2.4, and 3 times lower than the control sample.
It was determined that the amount of natural phytoncide additives introduced does not impair the dough's technological properties. The research results demonstrated that phytoncides from the supplementary raw materials positively affect the finished product's aroma and taste. Notably, the addition of horseradish root improves bread freshness, while the bread sample enriched with chamomile extract and dill seeds exhibited the largest volume among the samples and the control.
The practical value of the results lies in demonstrating the feasibility of incorporating phytoncide-rich plant raw materials into the classic wheat bread formulation, thereby diversifying the bread assortment and extending its shelf life.
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