| Issue |
E3S Web Conf.
Volume 613, 2025
XI International Conference on Advanced Agritechnologies, Environmental Engineering and Sustainable Development (AGRITECH-XI 2025)
|
|
|---|---|---|
| Article Number | 03009 | |
| Number of page(s) | 6 | |
| Section | Digital Technologies and Automation in Agriculture | |
| DOI | https://doi.org/10.1051/e3sconf/202561303009 | |
| Published online | 07 February 2025 | |
Analysis of the application of turmeric in wheat bread technology
1 Kursk State Southwestern University, Kursk, Kursk Region, Russia
2 Yelets State University named after I. A. Bunin, Lipetsk region, Yelets, Russia
* Corresponding author: alex.kaluzhskih@yandex.ru
The development of products with enhanced nutritional and biological value is a key focus in the food industry. One effective approach is the creation of innovative recipes and technologies for bakery products. This study investigates the potential use of turmeric in wheat bread production and its impact on organoleptic and physicochemical properties. Conducted in 2023 at Southwest State University in Kursk, Russia, the research applied standard methods to evaluate the quality parameters of bread samples. The study identified the optimal concentration of turmeric to enhance physicochemical properties without compromising taste, texture, or appearance. The findings provide a foundation for incorporating turmeric into bread recipes, offering a novel approach to improving the nutritional value of bakery products.
© The Authors, published by EDP Sciences, 2025
This is an Open Access article distributed under the terms of the Creative Commons Attribution License 4.0, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.
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