Innovative bread recipes with plant proteins (chickpeas and lentils) in the context of current healthy eating trends

Анотація

The article systematizes the regulatory framework governing the quality and safety of bakery products for preschool and school educational institutions. Based on the author's production experience, the most vulnerable points in the technological process, where deviations from standards most often occur, are identified, and practical means of eliminating them in small enterprises are described. The author's approach to enriching bread with vegetable proteins is characterized: adding a mixture of chickpea and lentil flour in an amount of 8–12% of the flour mass increases the calculated protein content of the flour mixture by approximately 8–12% compared to pure wheat flour, improves the mineral composition of the product, and does not impair its organoleptic characteristics. The key technological advantage of this approach is the combination of legume flour with controlled fermentation in the clean-label concept (pure composition without synthetic improvers), where structure stabilization is achieved exclusively by natural means. Recommendations have been formulated for the preparation of technical documentation for participation in tender purchases for educational institutions.

Ключові слова: bakery products; baby food; food safety; HACCP; vegetable protein; chickpea flour; lentil flour; functional bread; clean label

Як цитувати

@article{internauka12058,
  author   = {Korniienko, Anastasiia},
  title    = {Innovative bread recipes with plant proteins (chickpeas and lentils) in the context of current healthy eating trends},
  journal  = {Міжнародний науковий журнал «Інтернаука»},
  year     = {2026},
  number   = {5},
  doi      = {10.25313/2520-2057-2026-5-12058},
  url      = {https://www.inter-nauka.com/issues/2026/5/12058}
}

TY  - JOUR
AU  - Korniienko, Anastasiia
TI  - Innovative bread recipes with plant proteins (chickpeas and lentils) in the context of current healthy eating trends
JO  - Міжнародний науковий журнал «Інтернаука»
PY  - 2026
IS  - 5
SN  - 2520-2057
DO  - 10.25313/2520-2057-2026-5-12058
UR  - https://www.inter-nauka.com/issues/2026/5/12058
LA  - en
ER  -