Determining the qualitative parameters of powder from the stalks of garden purslane (Portulaca oleracea L.) and its application in the production of functional bakery products

Bread and bakery products are the most common food products that have a significant impact on the biological and energy value of the human diet. The presence of proteins, fats, vitamins, mineral components, and dietary fiber in them depends on the assortment, recipe, and cooking technology. The use of dried purslane in powder form as a semi-finished product (raw material and additive) and the development of various technologies with it at the same time can provide the population with a wide range of food products in the diet. The aim of this work is to determine the quality indicators of the powder from the stems of garden purslane (Portulaca oleracea L.) and its application in the production of functional bakery products. This will make it possible to use them as a protein-carbohydrate-mineral and multicomponent fortifier to obtain functional bakery products. This paper reports the results of studying in a laboratory the powder from the stalks of garden purslane (PP), growing under the conditions of the Absheron district of Baku, Azerbaijan. Its general chemical and mineral composition, some physical-mechanical and microbiological indicators and safety indicators of PP have been studied, the doses of its introduction into yeast dough have been substantiated. By organoleptic and physical-chemical methods, the technological indicators of the quality of yeast dough and finished products with PP powder for the production of functional bakery products were determined. Powder from garden purslane stems was used in the production of functional bakery products, and a recipe and technological scheme for the production of "Health" buns using purslane powder were devised