IMPROVING THE TECHNOLOGY OF FUNCTIONAL BREAD PRODUCTION BASED ON LOCAL PLANT RESOURCES

Abstract

This study investigates the potential of local plant resources as functional ingredients in bread production and proposes technological approaches to improve the nutritional and biological value of bakery products. The growing demand for functional foods has encouraged researchers to explore plant-based raw materials rich in biologically active compounds, including polyphenols, dietary fiber, vitamins, minerals, and natural antioxidants. Bread is one of the most widely consumed staple foods worldwide; therefore, its enrichment with local medicinal and edible plants can significantly improve public nutrition.

The study analyzes the chemical composition of selected local plant materials and evaluates their influence on the physicochemical, nutritional, and sensory characteristics of functional bread. Special attention is paid to technological parameters, including the proportion of plant additives, dough fermentation, baking conditions, and product quality indicators. The findings indicate that the incorporation of local plant materials can enhance the nutritional profile of bread by increasing its antioxidant activity and micronutrient content while maintaining acceptable organoleptic properties.

The results demonstrate that the rational use of local plant resources can contribute to the development of innovative bakery technologies and promote the production of functional food products with improved health benefits.