Developing a bagel technology using sweet potato powder
https://doi.org/10.20914/2310-1202-2026-2-
Abstract
In bagel technology, expanding the product range, improving quality, and enhancing the nutritional value of products through the use of non-traditional plant-based ingredients and their derivatives is a pressing issue. The objective of this study was to obtain sweet potato powder and investigate its effect on the quality and nutritional value of bagels prepared using various methods. In this study, sweet potato powder was obtained, and its quality was assessed based on organoleptic and physicochemical properties. Its chemical composition and properties were characterized. The effect of sweet potato powder dosage on dough properties and bagel quality was studied. A rational recipe for bagels with increased nutritional value was determined, calling for the addition of sweet potato powder at a rate of 10% of the flour weight. The sponge method was recommended, as it demonstrated the best dough and product characteristics. Another applicable method is an accelerated method with a reduced dough fermentation period of 60 minutes using whey. The chemical composition of the developed product and the degree to which the body's daily nutrient and energy requirements are satisfied by consuming 100 grams of the product were determined. Compared to traditional products, the developed bagel boasts increased nutritional value due to the addition of biologically active nutrients with sweet potato powder.
About the Authors
S. I. Lukina
Voronezh State University of Engineering Technologies
Russian Federation
Russian Federation
Cand. Sci. (Engin.), assistant professor, bakery technology, confectionery, pasta and grain processing industries department, Revolution Av., 19 Voronezh, 394036, Russia
E. I. Ponomareva
Voronezh State University of Engineering Technologies
Dr. Sci. (Engin.), professor, bakery technology, confectionery, pasta and grain processing industries department, Revolution Av., 19 Voronezh, 394036, Russia
N. N. Alekhina
Voronezh State University of Engineering Technologies
Dr. Sci. (Engin.), professor, Bakery technology, confectionery, pasta and grain processing industries department, Revolution Av., 19 Voronezh, 394036, Russia
V. I. Ostankova
Voronezh State University of Engineering Technologies
student, bakery technology, confectionery, pasta and grain processing industries department, Revolution Av., 19 Voronezh, 394036, Russia
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Review
For citations:
Lukina S.I., Ponomareva E.I., Alekhina N.N., Ostankova V.I. Developing a bagel technology using sweet potato powder. Proceedings of the Voronezh State University of Engineering Technologies. 2026;88(2):69-75. (In Russ.) https://doi.org/10.20914/2310-1202-2026-2-
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