The Effect of Red Potato Pulp Preparation and Stage of Its Incorporation into Sourdough or Dough on the Quality and Health-Promoting Value of Bread

The quality and health-promoting properties of enriched bread depend not only on the composition additive but also baking technology. In this study, preparation (rice flour, maltodextrin, red potato pulp) was used in amount 5% flour recipe at various stages production, i.e., during sourdough fermentation or dough kneading. aim study to analyze effect adding containing pulp content polyphenols ability neutralize free radicals, nutritional composition, physical parameters, wheat–rye using two different technologies. preparations made with are an excellent source bioactive compounds. breads added were characterized by greater volume lower hardness, higher levels minerals dietary fiber than dough. It found that up 4.5 times more polyphenols, 3.5 flavonoids, 6 phenolic acids flavonols sourdough, which translated into their antioxidant potential.