Bread with the addition of rosehip powder

Bread with the addition of rosehip powder is the result of research at the doctoral school at "Dănărea de Jos" University from Galati, the Food Engineering department, which sought to improve the rheological properties of the dough and improve the quality of the bread by adding rosehip powder, respectively the creation of an alternative to replace synthetic ascorbic acid (E300) with rosehip powder, a natural product, which contains ascorbic acid (vitamin C).

The product is the subject of a patent application "Bread with the addition of rose hip powder and its preparation method", authors Prof. Dr. Eng. Maria Turtoi and Dr. Eng. Nicoleta Vartolomei. The product is obtained from wheat flour type 550, yeast, salt, rosehip powder and water, the quantities of the ingredients being expressed in mass percentages compared to the quantity of flour.

The dough is obtained by the direct method, specific when improvers are added, which consists of mixing the ingredients, kneading, fermentation with re-kneading, dividing, shaping, final leavening, baking, cooling, packaging and storage for delivery. From the analysis of the rheological properties of the dough, it follows that the development time of the dough with the addition of rosehip powder is close to that of the dough with the addition of ascorbic acid, and the stability and strength of the dough are improved. The degree of softening increases slightly, at higher values ​​of rosehip powder addition, and the extensibility of the dough decreases.

However, the results of the baking tests show that the volume, the structure of the core and the texture of the bread with the addition of rosehip powder are similar to those of the bread obtained with the addition of synthetic ascorbic acid. The bread is darker in color, depending on the addition used, due to the content of mineral substances and color compounds - carotenoids (lycopene, lutein, zeaxanthin, etc.) from rose hip powder.

Prof. Dr. Eng. Maria Turtoi