APPLICATION OF PLANT AND MUSHROOM ADDITIVES IN BAKERY PRODUCTS MANUFACTURING

Abstract

This review article is devoted to the systematization and critical analysis of modern scientific data on the use of non-traditional plant and mushroom raw materials (in particular, processing by-products and spent substrates) in bakery technologies. The current state and development trends of the Ukrainian bakery industry under economic and wartime challenges are highlighted. The expediency of using bread as an accessible and mass matrix for enrichment with essential nutrients is substantiated. The effect of various plant additives (powders of sweet potato, green tea, coriander, turmeric, coffee; oilcakes of flax, hemp, amaranth, chia; grape seed extract, and pumpkin paste) on dough rheological properties, antioxidant activity, and organoleptic characteristics of finished products is analyzed. Particular attention is paid to the potential of using edible mushrooms and spent mushroom substrates as sources of beta-glucans, B and D vitamins. The technological limitations are summarized, and the optimal dosage for most dry plant and mushroom additives was determined to be 5–10% by flour weight, which significantly increases the biological value of bread without impairing its consumer properties.