Enrichment of wheat flour with microelements and bran: improving the quality of bakery products and enhancing their nutritional value

Abstract

This research aims to develop recommendations for enriching wheat flour with micronutrients to improve the nutritional value of the product and contribute to population health. To achieve this goal, testing was conducted on flour enriched with micronutrients such as iron, potassium iodide, folic acid, and Vitamin B12, and with the addition of finely dispersed bran (experimental sample) as well as non-enriched flour (control sample). The results indicate that the enrichment of flour with micronutrients and bran leads to significant changes in its composition and characteristics. The experimental flour sample was found to be richer in gluten by 10.7% compared to the control sample. The nutritional value of enriched flour also increased, surpassing the nutritional value indicators of regular flour by 6.5%. The organoleptic analysis of bread made from this flour showed positive ratings in terms of appearance, aroma, taste, and crumb structure, making such products more appealing to consumers and providing a rich and diverse taste. Thus, the enrichment of flour with micronutrients and bran presents an interesting perspective for creating products with enhanced nutritional value and unique organoleptic characteristics, but it requires careful control and adaptation in the cooking process.