THEORETICAL PREREQUISITES FOR ADAPTING TRADITIONAL BAKERY TECHNOLOGY TO THERAPEUTIC AND DIETARY PRODUCTION
DOI:
https://doi.org/10.51699/gbwaw983Keywords:
Functional Bakery Products, Therapeutic and Dietary Nutrition, Technological Scheme Adaptation, Sourdough, Dough-Making Method, Gluten-Free Bread, Hydrocolloids, Mineral Bioavailability, Glycemic Index, HACCPAbstract
The traditional bread-making scheme evolved for wheat dough whose structure is built on a gluten framework, and it is not optimal once functional ingredients are introduced and thermolabile components must be preserved. This paper sets out the theoretical prerequisites for adapting the traditional technological scheme to the requirements of therapeutic and dietary bakery production. The scheme is treated as a controllable system of stages in which the functional load creates specific deviations from the standard regime that call for compensating technological solutions, subject to the principle of minimal technological intervention. Critical adaptation points are identified at raw-material preparation (pre-treatment of functional ingredients), dough mixing (choice of the dough-making method and compensation of gluten weakening), fermentation (sourdough and acidity control), baking (gentle, zone-differentiated regimes for thermolabile components) and the final stages (post-baking addition of probiotics and barrier packaging). Gluten-free production is considered as a special, fundamental case in which a system of hydrocolloids replaces the structural functions of gluten. The safety and guaranteed functionality of the products are addressed through HACCP-based quality management. The proposed adaptation closes the theoretical loop between recipe design and the practical manufacturability of functional bakery products.
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