Prospects for the use of by-products of oil and wine production in bakery and confectionery technologies

The use of secondary plant raw materials with high nutritional value in the bakery and confectionery technologies is an important area in the development of novel products, because it ensures maximum usage of the natural potential of the feedstock.

The defatted meals of wheat germ and rosehip, which are by-products of the low-temperature CO₂-extraction of the corresponding oils, are interesting for the development of healthy bread. It was found that meals of wheat germ and rosehip content dietary fiber (23.8 and 60.4 g/100g), polyphenols (567 and 3850 mg GA/100 g DW), vitamins E, B_1, PP, β-carotene, minerals potassium, calcium, magnesium, etc. Wheat germ meal is composed of 37 g/100g of biologically valuable protein as well. Adding 10% wheat germ flour along with 5% rosehip flour to rye-wheat dough resulted in a significant increase in nutritional value of bread. The structural-mechanical properties of bread are improved due to the strengthening of gluten under the action of ascorbic acid contained in the rosehip meal (47 mg/100 g).

The large quantities of grape pomace are accumulated in the process of making wine. We have chosen grape seed powders extracted from pomace of grape grown in southern regions of Ukraine as enriching additives for butter biscuits (15-20%) and confectionery glaze (5-7%). Powders are a rich source of health-promoting polyphenols (3000-3300 mg/100g routine equivalent) such as hydroxybenzoic acids, stilbenes, flavonols, flavanols, etc. A significant amount of antioxidants helps to slow down the oxidation of confectionery fats in products. The color and dispersion of grape seed powder is similar to cocoa powder. It allows recommending grape seed powder as an alternative to cocoa powder in confectionery technologies.