INFLUENCE OF ADDING BEET KVAS ON THE QUALITY INDICATORS OF WHEAT BREAD
DOI:
https://doi.org/10.31548/humanhealth.2.2026.60Keywords:
porosity, acidity, humidity, leavening, dough fermentationAbstract
. The current stage of food technology development is characterized by an active search for natural ingredients that can enhance the biological value of mass-consumption products while ensuring the stability of the technological process.
In this regard, a promising direction is the use of fermented plant drinks of natural origin, in particular beet kvass, obtained by fermenting beets with the addition of whey and rye crackers. This approach allows not only to adjust the nutritional and biological value of finished products, but also to improve their organoleptic, structural, and mechanical properties. The aim of the work is to determine the influence of beet kvass on the course of the technological process and quality indicators of wheat bread. To evaluate raw materials, semi-finished products, and finished products, a set of standard and modern analytical methods was used, enabling the determination of the chemical composition, nutritional and biological value, and physicochemical characteristics of dough and finished products. The influence of beet kvass on the lifting force of baker's yeast, the intensity of acid accumulation, structural and mechanical properties of dough, and the quality of finished products was studied. As a result of the conducted studies, it was found that the optimal replacement of 50% of water with beet kvass is, since it is under such conditions that a rational level of acid accumulation and activation of fermentation processes are ensured. Finished products are characterized by increased specific volume, improved dimensional stability, and a more pronounced crumb elasticity. Organoleptic evaluation confirmed the formation of a uniform fine-porous structure, pleasant taste and aroma, as well as a light natural shade due to the presence of beet pigments. Due to increased hydration of crumb colloids and the presence of fermentation products, the intensity of bread staleness is delayed by 12–18 hours compared to the control sample. The products are characterized by high structural integrity of the crumb and a significant decrease in friability.
The results obtained indicate the feasibility of using beet kvass in wheat bread technology and allow us to recommend the proposed technology for industrial implementation at enterprises of the baking industry.
Received: February 18, 2026; Accepted: April 27, 2026; Published: June 22, 2026.
References
Arueya, C. C., & Abasi, O. A. (2018). Proximate composition, physical and sensory properties of carrot–wheat flour bread. Food Science and Technology, 38(1), 164–169.
Bondarenko, S. A. (2019). Research on the influence of carrot flour on the quality of bread. Collection of Scientific Works of the National University of Chemistry and Technology, 25(2), 85–91.
Bondarenko, Y., Mykhonik, L., Bilyk, O., Kochubei-Lytvynenko, O., Andronovych, G., & Hetman, I. (2019). The use of golden flax seeds and oat sourdough in the production of wheat bread. Eastern-European Journal of Enterprise Technologies, 4(11), 46–55. https://doi.org/10.15587/1729-4061.2019.174643
Dorokhovych, A. V., Lazarieva, T. O., & Obolkina, V. I. (2011). Technology of confectionery and bakery production. Firma INKOS.
Drobot, V. I., & Izhevskaya, O. P. (2017). The use of flaxseed meal to give bread health properties. Grain Storage and Processing, 209(1), 47–49.
Drobot, V. I., & Sylchuk, T. A. (2016). Using spontaneous fermentation sourdough in the production of rye–wheat bread. Scientific Works of the National University of Food Technologies, 22(1), 180–184.
Dufour, C., & Loonis, M. (2020). Kinetics of the oxidation of lutein and zeaxanthin in a model of liquid–solid extraction. Journal of Agricultural and Food Chemistry, 68(15), 4456–4463.
Gawlik-Dziki, U., et al. (2023). Bioactive compounds retention in vegetable-enriched bakery products: The role of fermentation. Food Chemistry, 395, 1–16. https://doi.org/10.1016/j.afres.2025.101097
Iorgachova, K. G., & Lebedenko, T. E. (2015). Bakery products for health purposes using phytoadditives. K-Press.
Karpyk, G. V., Kukhtyn, M. D., Selskyi, V. R., et al. (2018). Research on the technological properties of beet kvass for bread making. Scientific Bulletin of the Lviv National University of Veterinary Medicine and Biotechnology Named after S. Z. Gzhytskyi, 23(96), 3–7.
Kravchenyuk, R., & Stadnyk, I. (2025). Influence of the properties of beet kvass on the quality of wheat bread. Health of Man and Nation, 3(1), 37–49.
Kravchenyuk, R. Yu., Stadnyk, I. Ya., Piddubnyi, V. A., & Veselovska, T. Ye. (2025). The influence of dough preparation methods with the addition of table beet kvass on the quality indicators of wheat bread. Tavria Scientific Bulletin. Series: Technical Sciences, (1), 393–399. https://doi.org/10.32782/tnv-tech.2025.1.39
Lebedenko, T. Ye., Novichkova, T. N., & Kozhevnikova, V. O. (2014). Role of bakery products in human health formation and ways to improve their quality using phytoadditives. Visnyk of Donetsk National University of Economics and Trade, 1(61), 79–89.
Pakhomska, O. V. (2019). Scientific approach to the creation of functional bakery products. Scientific Works of the National University of Food Technologies, 25(2), 276–283.
Shamanska, O. M. (2018). Technology of beverages for therapeutic and prophylactic purposes using beets. Collection of Scientific Works of Young Scientists, Postgraduates and Students of Odessa National Academy of Food Technologies, 100–101.
Stadnyk, I., Piddubnyi, V., Krasnozhon, S., & Antoshkova, N. (2020). Influence of reduction on adhesive properties. Potravinarstvo Slovak Journal of Food Sciences, 14, 76–87. https://doi.org/10.5219/1195
Syrokhman, I. V., & Zavgorodnya, V. M. (2009). Commodity science of functional food products. TsUL.
Downloads
Published
Issue
Section
License
Copyright (c) 2026 Human and nation's health
All materials are distributed under the terms of the Creative Commons Attribution 4.0 International Public License, which allows others to extend the article with acknowledgment of authorship and first publication in this journal.
