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Личный кабинетBread with reduced salt content for baby food: technological solutions based on beet kvass
Библиографическое описание статьи для цитирования:
Korniienko Anastasiia. Bread with reduced salt content for baby food: technological solutions based on beet kvass//Наука онлайн: Международный научный электронный журнал. - 2026. - №5. - https://nauka-online.com/ru/publications/technical-sciences/2026/5/04-43/
Аннотация: (English) The article is devoted to the development of a technology for producing low-salt bread for children aged 3 to 10 years using beet kvass as a natural fermented starter. The aim of the work is to justify technological approaches to reducing the salt content in bread for preschool and primary school children and to create a recipe that meets the taste preferences of the children's audience and the requirements of children's nutrition. The work uses an analysis of scientific literature on sodium consumption norms for children, the peculiarities of children's taste perception, and technological methods of compensating for salt reduction, as well as practical experience in the development and production of bread at our own enterprise. The author's recipe for bread with a salt content of 1.0-1.2 g per 100 g of product, which is 40-50% lower than the standard level, is presented. The choice of beet kvass as a functional ingredient is justified, as it compensates for the reduction in saltiness through the formation of organic acids and aromatic compounds and gives the product a sweet and sour taste that is attractive to children. The technological challenges of working with reduced salt content are described: the effect on dough fermentation, gluten formation, porosity stability, and shelf life. Technological solutions to overcome these challenges are presented: the use of fermented sourdough, minimal yeast dosage, and the addition of honey to balance the taste. The nutritional value of the developed bread and its suitability for children's needs are analyzed. It is shown that the use of beet kvass increases the content of betaine, folic acid, and iron, which is important for children. The potential acceptability of the product for children is discussed based on scientific data on the sensory perception of low-salt bread by children. The practical value of the work lies in the creation of a technological card and recipe that can be used in children's nutrition establishments to reduce sodium consumption by children.