TECHNOLOGY FOR FORMING THE FUNCTIONAL PROPERTIES OF RYE BREAD BASED ON PREBIOTIC COMPONENTS
Keywords:
Inulin, functional bread, aroma-forming compounds, rye–wheat bread, prebiotics.Abstract
The article investigates the effect of using inulin-containing raw materials in conventional bread-making technology on the aromatic properties of bakery products. Experiments were carried out on rye–wheat and wheat breads, and the amount of aroma-forming compounds was evaluated through carbonyl compounds binding with sodium bisulfite. The results showed that all samples with added inulin preparations had higher levels of aromatic compounds than the control samples. Partial hydrolysis of inulin during baking and the active participation of formed fructose and fructans in Maillard reactions enriched the aromatic profile. A lower degree of polymerization of inulin preparations increased aroma-forming compounds, with the highest values observed for P95 and GR preparations. These findings confirm the scientific and practical suitability of using inulin-containing raw materials to improve the organoleptic and functional properties of bread product
