Investigation of the possibility of using rosemary in bread production technology
Currently, in the manufacture of bakery products, they increasingly resort to the addition of various spices. A large assortment allows you to choose spice depending on the weaknesses of a particular flour, which allows you to improve the quality of the products. Rosemary, whose positive effect on the human body has long been proven, includes a large number of substances useful for the body. The taste of rosemary is peculiar, the calorie content of the product is small, it allows you to saturate the body with useful components even if you follow a diet. Rosemary can be added at any time of cooking - the seasoning cannot be heat treated and does not lose its properties. Modern food additives in combination with the addition of spices allow not only to solve technological problems, but also to increase the profitability of production. The use of spices in the production of bread makes it necessary to evaluate it according to the main organoleptic and physicochemical indicators in order to develop an effective technology for their use to create new types of products with targeted properties. Substantiation of recipe-component solutions is given when using spicy herbs when producing a new kind of product. The formulation development is described and the quality of finished products is evaluated.