The Influence of Functional Ingredients on the Technological ant Nutritional Characteristics of Sourdough Bread

Abstract

The development of bakery products enriched with functional ingredients represents an important research direction due to the increasing consumer demand for healthy and nutritionally enhanced foods. The aim of this research is to evaluate the influence of functional ingredients on the technological and nutritional characteristics of sourdough bread. The study focuses on the incorporation of selected functional ingredients into sourdough bread formulations and the assessment of their effects on dough properties, fermentation process, bread quality, and nutritional value. The research methods include experimental baking trials, analysis of dough behavior during fermentation, and evaluation of the physicochemical and sensory properties of the final products. The results indicate that the addition of functional ingredients can significantly influence the technological characteristics of sourdough bread, including texture, volume, color, and flavor, while also improving its nutritional profile by increasing the content of bioactive compounds and essential nutrients. These findings highlight the potential of functional ingredients to enhance both the technological performance and the health benefits of sourdough bread. CZU: 664.6:613.2; JEL: I12, L66, Q18