Technological aspects of bread production from wheat flour enriched with selenium and the KAZvit vitamin-mineral complex

The article examines the technological aspects of enriching wheat flour with micronutrients as an effective way to enhance the nutritional and biological value of widely consumed food products amid the increasing deficiency of essential vitamins and minerals in the population. The aim of the study is to develop and scientifically substantiate technological solutions for producing bread from premium and first-grade wheat flour enriched with organic selenium and the KAZvit vitamin-mineral complex, while maintaining stable dough baking properties and the quality of the final product. Within the study, a technological scheme for bread production was developed and tested, including stages of flour preparation and enrichment, dough mixing, fermentation, shaping, dough rising, and baking, with the establishment of rational dosages and process parameters. The scientific significance of the research lies in identifying the patterns of the influence of organic selenium and the vitamin-mineral complex on the rheological properties of dough and the formation of bread structure, while its practical significance is in the potential implementation of the developed technology in bakeries of the Republic of Kazakhstan. Optimal dosages of organic selenium and the KAZvit complex were determined to ensure the preservation and improvement of the dough’s rheological characteristics. For first-grade flour, high dough extensibility (94–97 mm), dough strength at 466 units, and minimal elasticity changes (123–127 mm) were maintained, whereas premium flour showed some decrease in extensibility (75–133 mm) while maintaining dough strength (388–440 units) and elasticity (125–140 mm), allowing both flour grades to be used for producing bread with different structural and textural characteristics. Experimental bread samples were prepared from enriched flour, and their organoleptic and physicochemical properties were evaluated. It was found that the content of selenium, iron, zinc, and B-group vitamins was preserved after baking, and the indicators of porosity, acidity, moisture, baking quality, and kneading corresponded to the quality requirements for bakery products. The results confirm the effectiveness of the developed technological scheme and the prospects for its industrial application in the production of functional bread.

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