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276 Wild Edible Plants
demonstrated an increased antibacterial resistance of chitosan- based bionanocomposite
lms against Escherichia coli, Salmonella typhimurium, and Bacillus cereus when rose
hip seed oil was added.
Antioxidant properties of rose hips make their processing products valuable for
effectively increasing the oxidative stability of proteins and lipids, which leads to
improved sensory properties and prolonging the shelf- life of food products. A signicant reduction in protein carbonyl formation during chill storage (2°C, 12 days) of
cooked burger patties added with 3% of rose hip extracts was observed (Ganhão et al.,
2010). Go & Song (2019) developed a biodegradable lm containing rye starch and
rose hip extract, which was used for packaging chicken breast. Signicant reductions in
peroxide value and thiobarbituric acid reactive substances were observed over 9 days of
storage, indicating suppression of lipid oxidation in the chicken breast.
10.4 CONTEMPORARY APPROACHES TO
UTILIZING ROSE HIP PROCESSING PRODUCTS
IN BREADMAKING
Bread is widely recognized as a staple food in the daily diets of most countries around
the world (Biloukha & Utermohlen, 2000). Consequently, enhancing the content of biologically active components in bread by incorporating natural sources is an effective
strategy for improving the nutritional status of the population (Aghalari et al., 2022;
Dewettinck et al., 2008). Rose hip processing products are a promising raw material for
baking, as they can serve various functions directly related to the presence of a signicant amount of bioactive compounds (Figure 10.1).
The ability to form dough with the desired rheological and physical- chemical properties is primarily determined by the content and quality of gluten, which can vary
(Marchetti et al., 2012). To maintain process stability and achieve bread with consistent
quality characteristics, small amounts of various baking improvers are often added to
wheat our or bread formulations (Eduardo et al., 2014; Oliinyk et al., 2016; Sahlström
& Bråthen, 1997; Samokhvalova et al., 2015). One of the most effective oxidizing
agents is ascorbic acid, the reduced form of vitamin C. Ascorbic acid is converted into
dehydroascorbic acid in the dough under the action of ascorbate dehydrogenase and
acts as a powerful oxidizer of the thiol (– SH– ) groups in gluten proteins. This “crosslinking” through disulde (– S= S– ) bonds strengthens the gluten network. This process
leads to the reinforcement of dough structure, improving the volume, crumb texture,
and crust quality of the bread (Elkassabany & Hoseney, 1980; Grosch & Wieser, 1999;
Shaesoltania et al., 2022).
Rose hips are a rich source of ascorbic acid (Chrubasik et al., 2008), so their processing products are considered as an alternative to synthetic ascorbic acid. In studies
(Vartolomei & Turtoi, 2021, 2023) the potential use of 0.5– 2.5% powder from dried rose
hip pulp with an ascorbic acid content of 4.20 mg/ g as a natural substitute for synthetic
ascorbic acid in wheat bread technology was investigated. The results of farinographic,
Wild Edible Plants Used in Bakery Production 277
FIGURE 10.1 The main functional properties of rose hip processing products in bread
technology.
extensographic, amylographic, and rheofermentographic tests demonstrated the signicant impact of the additive on dough properties, which varied depending on its dosage.
The research demonstrated that, due to the combined effect of ascorbic acid and the
hydrophilic dietary bers in rose hip powder, the dough samples exhibited improved
water absorption capacity and increased resistance to stretching. The addition of up to
1% rose hip powder, containing an ascorbic acid level equivalent to that in the control
sample (2 mg/ 100 g), enhanced dough stability, while increasing the amount to 2%
improved its gas retention capacity. Moreover, the sensory and physical- chemical properties of the bread also improved with the incorporation of rose hip powder.
The inclusion in the bread formulation as an ingredient of 2.5% milled seedless dry
rosehip, which contains 8.5 mg/ g of ascorbic acid, signicantly reduces adhesion and
stringiness of the dough made from organic whole wheat our. This fact led the authors
to recommend rose hip as an oxidizing agent instead of adding synthetic ascorbic acid
(Boz et al., 2010).
Chochkov et al. (2022) found that replacing 5– 15% of wheat our with rose hip
our in dough decreases gluten content while increasing dietary ber content, leading to
a reduction in water absorption capacity, physical properties of the dough, and the specic volume of the bread. However, bread made with rose hip our demonstrated better
sensory properties compared to the control sample, particularly in terms of crust color,
taste, and aroma. Replacement of wheat our, 5%, with rose hip our in preparation of
278 Wild Edible Plants
bread resulted in preserving the physical properties (softness, plasticity, elasticity) of the
crumb for a longer time, so in an increasing time of bread freshness (Chochkov et al.,
2023). Antioxidant properties of bread with the replacement of 5– 15% of wheat our
with chestnut, pumpkin and rose hip our were studied in (Ivanova et al., 2023). All
experimental types of our contributed to increasing the content of phenolic compounds
in bread and increasing antioxidant activity, but the greatest effect was observed from
the addition of 15% our from rose hips. The total amount of phenolic compounds in
these products is 2.86 mg GAE/ g DW, while that of the control sample is 0.55 mg GAE/
g DW. Antioxidant activity of bread samples with rose hip our, measured by DPPH and
FRAP methods, is 4.46 mM TE/ g DW and 21.61 µmol Fe
2+
/ g DW, respectively, which
is also signicantly higher than that of the control sample.
As an alternative to synthetic improvers for processing weak our, it is advisable
to use water and whey extracts of rose hip fruits (Lebedenko et al., 2019). Adding these
extracts in amounts of 30.0% and 15.0%, respectively, to wheat our improves the physical properties of wheat dough and the physical- chemical characteristics of the bread.
This is due to the strengthening of the gluten in wheat our under the inuence of
pectin, polyphenols, and organic acids present in the phytoextracts.
A key characteristic of wheat our in baking is its protein and wet gluten content. These factors play a crucial role in determining dough elasticity, strength, and the
overall structure of the nished baked product (Cauvain, 2015). Substituting from 3% to
21% of wheat our, intermediate wheat our, whole wheat our, and wheat our with
bran with an equivalent amount of rose hip powder results in a reduction in protein and
wet gluten content in the mixtures (Vartolomei et al., 2020). The authors note that the
sufcient raw gluten content for bread making, which should be no less than 27%, was
achieved only in all mixtures of rose hip powder with wheat our. In contrast, the gluten
content in mixtures with intermediate wheat our, whole wheat our, and wheat our
with bran can be as low as 9%, depending on the type of used our.
The effectiveness of using up to 5% rose hip oil to improve the porosity, specic
volume, and shape stability of rye- wheat bread has been demonstrated in Lapytska et al.
(2022). The authors attribute this effect to the strengthening of the gluten in wheat our
as well as the intensication of lactic acid and alcoholic fermentation due to the activation of lactic acid bacteria and yeasts by the bioactive substances in rose hip oil.
Various by- products with signicant nutritional content and a relatively low cost
are formed during the processing of rose hips. The valorization of secondary plant raw
materials into food products of increased nutritional value is an important way of using
the natural potential of plants (Stabnikova et al., 2023). This opens up prospects for rose
hip by- products application as fortiers for healthy bread, however, there are not many
such examples found so far.
Following the production of juices and jams, signicant amounts of seeds are left
over, and they are predominantly utilized as animal feed. Rose hip seed our holds signicant potential for enriching bread with bioactive compounds, serving as a valuable
source of dietary ber, oils rich in polyunsaturated fatty acids, phenolic compounds,
and essential minerals (Esenbuga et al., 2011). Research has shown that substituting 5%
of wheat our with rose hip seed our is benecial for producing bread with enhanced
sensory qualities and a higher dietary ber content (Gül & Șen, 2017). In another study
(Cingöz & Şahin, 2023), it was suggested to increase the amount of rose hip seed
Wild Edible Plants Used in Bakery Production 279
powder to 10% in the recipe to improve the dough’s rheological properties, and boost
the bread’s protein content.
A new functional and health- promoting ingredient for bread production could be
Rosa canina herbal dust, an industrial by- product from lter tea production. The results
of the investigation of its impact on dough rheological properties, bread quality, and
nutritional value conrmed the efcacy of using 5% and 10% of this by- product in
baking (Nastić et al., 2023).
Thus, in breadmaking, rose hip processing products are used to regulate the dough’s
technological properties and enhance product quality and nutritional value. Nevertheless,
the nutritional potential of rose hip by- products is still largely underutilized for these
applications.
10.5 APPLICATION OF ROSE HIP MEAL IN
THE RYE- WHEAT BREAD TECHNOLOGY
As previously noted, the production of rose hip oil generates rose hip meal, which
is rich in bioactive compounds. This presents opportunities for its valorization as a
nutrient- enriching ingredient in production of bread with enhanced nutritional value.
The following analysis reviews research ndings on the use of rose hip meal in ryewheat bread technology.
10.5.1 Characteristics of Rose Hip Meal as a
Fortier for Breadmaking
The prospects of using rose hip meal (RHM) in the technology of rye- wheat bread has
been explored in a series of studies (Oliinyk et al., 2019, 2020a, 2020b; Samokhvalova
et al., 2021). This raw material is a by- product of the oil production process from rose hip
fruits Rosa canina using low- temperature CO2 extraction (NP LLC Zhytomyrbioproduct,
Ukraine). Rose hip meal was dry brown- red defatted powder with moisture content
of 7.1±0.1%; titratable acidity, 12.0±0.4 ºH, and a pleasant avor and aroma (Oliinyk
et al., 2020a).
Rose hip meal is characterized by a low protein content and does not contain
lipids. The carbohydrates in the rose hip meal are mainly represented by non- starch
polysaccharides of 43.4%, as well as mono- and disaccharides of 15.9% (Table 10.2).
Among the non- starch polysaccharides, cellulose and pectin predominate.
Additionally, the rose hip meal contains a signicant amount of lignin, which, on
the one hand, belongs to the class of polyphenolic compounds and exhibits antioxidant properties (Mahmood et al., 2018), and on the other hand, along with non- starch
polysaccharides, is an integral component of dietary ber (Compaore- Sereme et al.,
2023). The high lignin content in the rose hip meal, as well as cellulose, is due to the
presence of seed shells.
280 Wild Edible Plants
TABLE 10.2 Rose hip meal chemical composition
COMPOUND
CONTENT,
G/ 100 G DW* COMPOUND
CONTENT,
MG/ 100 G DW
Proximate Composition Minerals
Protein 5.7±0.3 Sodium 11.7±0.3
Fat – Potassium 3543±141
Carbohydrates 59.7±1.8 Calcium 336±13
Mono- and disaccharides 15.9±0,6 Magnesium 813±28
Starch 0.40±0.01 Manganese 15.0±0.4
Non- starch polysaccharides 43.4±1.7 Vitamins
including Tocopherols 6.7±0.2
Hemicelluloses 3.0±0.1 Thiamine 1.20±0.04
Celluloses 31.4±1.0 Riboflavin 0.20±0.01
Pectins 9.00±0.04 Nicotinic acid 1.80±0.07
Lignin 17.0±0.5 Ascorbic acid 47.0±1.4
Polyphenols Carotenoids
Total polyphenol content 3.85±0.15
*
DW is dry weight; **Content in GAE (gallic acid equivalent).
**
β- Carotene 1.30±0.04
Potassium, calcium, magnesium, phosphorus, manganese, and iron prevail in the
composition of mineral substances of rose hip meal. Tocopherols and β- carotene are also
present in the meal in residual amounts, since most of them have passed into the CO2
extract. In addition, the vitamin composition of the meal includes vitamins B1 (thiamin),
B2 (riboavin), and PP (nicotinamide). It should be noted that rose hip meal contains
47.0 mg/ 100 g of ascorbic acid, which, as shown in the previous sections, is a powerful
natural antioxidant and acts as a baking improver. An important component of the
chemical composition of the studied rose hip meal is polyphenolic compounds, which,
as is well known, are represented in the fruits of Rosa canina by avonoids, phenolic
compounds, and anthocyanins (Ghosh et al., 2023; Nađpal et al., 2016; Patel, 2017).
Thus, rose hip meal is a promising raw material for enhancing the nutritional value
and quality of bakery products, particularly rye- wheat bread.
10.5.2 Effect of Rose Hip Meal on Functional and
Technological Properties of Wheat and
Rye Flour
Wheat our contains gluten, which plays a key role in forming the bread’s structure,
whereas rye our proteins do not form gluten (Nađpal et al., 2016). Rye our
contains a signicant amount of gum- like pentosanes, which increase dough density,
and active α- amylase, that hydrolyzes starch into dextrins and negatively affects the
dough’s rheological properties. Therefore, the production of rye- wheat bread requires
Wild Edible Plants Used in Bakery Production 281
TABLE 10.3 The effect of rose hip meal (RHM) on the quantity and quality of wheat
flour gluten
GLUTEN FROM FLOUR WITH A PARTIAL
REPLACEMENT WITH RHM, %
INDICATORS
Wet gluten, % 27.3±1.1
Dry gluten, % 10.1±0.5
Compressibility, DU 75±1
0 2 4 6
a
25.2±1.0
a
a
9.6±0.3
68±2
ab
a
b
22.9±1.0
8.9±0.3
60±2
c
ab
c
19.0±0.8
7.6±0.2
54±1
d
c
d
Color Creamy Light brown Brown Dark brown
a– d
Means within each column with different superscripts are significantly (p < 0.05) different
according Duncan’s post hoc test.
specic techniques aimed at reducing α- amylase activity and improving dough stability
by strengthening the gluten network.
One of the primary baking characteristics of wheat our is the quantity and quality
of gluten, which is the main structure- forming component in dough (Cauvain, 2015;
Samokhvalova et al., 2015). Replacing 2.0%, 4.0%, and 6.0% of wheat our with rose
hip meal signicantly alters the quantity and quality of gluten (Table 10.3).
With the addition of rose hip meal, the content of wet and dry gluten decreases,
which is associated with the loss of gluten proteins due to the dehydrating effect of highly
hydrophilic dietary bers, mono- and disaccharides in the rose hip meal. Additionally,
the gluten signicantly strengthens, as indicated by an increase in its elasticity by
9– 28%. The strengthening effect of rose hip meal on wheat gluten is primarily due to
the presence of ascorbic acid, which oxidizes the disulde groups of gluten proteins,
forming thiol bonds. Thiol groups of proteolytic enzymes and proteolysis activators
also undergo oxidative inactivation, thereby reducing the overall proteolytic activity
in the dough (Elkassabany & Hoseney, 1980). The strengthening effect on gluten is
also provided by non- starch polysaccharides, which form complexes with wheat our
proteins (Samokhvalova et al., 2015). The interaction of gluten with phenolic acids
of rose hip meal contributes to the strengthening of gluten by forming protein- acid
complexes (Welc- Stanowska et al., 2023). Modication of gluten with hydroxybenzoic
and hydroxycinnamic acids leads to the formation of a greater number of β- turns and
α- helices in the gluten structure, indicating the potential for stabilization of the primary secondary structures by phenolic acids. An increase in hardness and viscoelasticity, along with a decrease in the cohesion and extensibility of gluten, due to interaction
with tannins from persimmon, was observed by Du et al. (2020). Krekora et al. (2021)
demonstrated that benzoic acid derivatives can integrate into the gluten network, while
gallic acid derivatives can be incorporated into hydrophobic pockets and compete for
water with gluten proteins. The gluten- polyphenol interaction resulting from the addition of rose hip meal to wheat our is also indicated by the change in gluten color from
light to dark brown with increasing amounts of the additive, reecting the coloring
properties of polyphenolic compounds.
The properties of starches from rye and wheat our play an important role in the
formation of rye- wheat dough and bread quality. The effect of 2– 6% rose hip meal on
282 Wild Edible Plants
TABLE 10.4 The effect of rose hip meal (RHM) on the amylogram characteristics of
rye- wheat flour
SAMPLES OF RYE- WHEAT FLOUR WITH A PARTIAL
REPLACEMENT WITH RHM, %
INDICATORS
Beginning of gelatinization, min 18.5±0.7
Initial temperature of
0 2 4 6
a
19.1±0.5a19.1±0.7a19.2±0.6
58.2±2.4a58.6±2.6a58.7±2.5a60.0±2.2
a
a
gelatinization, °С
Time of gelatinization maximum,
32.3±1.1a31.5±1.1a32.6±1.3a33.4±1.2
a
min
Gelatinization maximum, AU 630±20
a– d
Means within each column with different superscripts are significantly (p < 0.05) different
according Duncan’s post hoc test.
a
505±18
b
419±17
c
337±11
d
the process of amylolysis of starch studied using an amylograph in water suspensions
of rye- wheat our in ratio 50:50. The amylograph data indicate that the addition of the
rose hip meal to the our- water suspension results in an increase in both the time to
the beginning of gelatinization and the initial gelatinization temperature of the starch
compared to the control sample (Table 10.4).
The viscosity of the water- our suspension with the addition of rose hip meal
decreases, which is associated with the creation in the water- our suspension of optimal
conditions for the action of amylolytic enzymes under the inuence of organic acids
of meal. These results are comparable with the data given in the work (Vartolomei &
Turtoi, 2023) about the increase in the temperature of pasteurization and the decrease
in the viscosity of the water- our suspension of wheat our due to the introduction of
rose hip powder.
Thus, the addition of rose hip meal signicantly strengthens the gluten of wheat
our and changes the parameters of gelatinization of rye and wheat starch, which will
affect the quality indicators of the nished products.
10.5.3 Effect of Rose Hip Meal on Rye- Wheat
Dough and Bread Properties
The impact of rose hip meal on the quality of dough and bread made from a mixture
of peeled rye our and rst grade wheat our in a 50:50 ratio was investigated. The
dough formulation included the addition of 2.5% dry rye sourdough Sapore Othello
(Puratos, Belgium), 2% baker’s compressed yeast, and 1.5% table salt, with a dough
moisture content of 47%. In the developed bread samples, the formulation included
the rose hip meal in the amount of 2, 4, and 6% of the total amount of rye and wheat
our. Fermentation of all dough samples was carried out for 90 minutes at a temperature
of 30±2 ºС. To further study the quality of bread, dough were formed, subjected to
Wild Edible Plants Used in Bakery Production 283
TABLE 10.5 The effect of rose hip meal (RHM) on the physical- chemical and rheologycal
properties of rye- wheat dough
SAMPLES OF RYE- WHEAT DOUGH WITH A
REPLACEMENT OF FLOUR WITH RHM, %
INDICATORS
Titratable acidity, degrees initial
final
Dough volume after 90 min of
fermentation, ml initial final
a– d
Means within each column with different superscripts are significantly (p < 0.05) different
according Duncan’s post hoc test.
0 2 4 6
5.0±0.2
6.6±0.2
a
100±2
a
200±6
a
a
5.3±0.1
7.2±0.1
100±4
220±8
a
5.5±0.1
b
a
b
7.9±0.3
a
100±2
c
245±7
ab
c
5.7±0.1
8.3±0.1
a
100±4
d
260±6
b
c
proong at a temperature of 32±2 ºС and a relative humidity of 80±5%, proofed at 32±2
ºC and 80±5% relative humidity, and baked at 210±10 ºC for 25±2 minutes.
The quality of bread is determined by biochemical, microbiological, colloidal, and
physical processes that occur during dough maturation (Cauvain, 2015). The inuence
of rose hip meal on the formation of rye- wheat dough quality is reected in a comprehensive assessment of its physical- chemical and reological properties (Table 10.5).
As the dosage of rose hip meal increases in the rye- wheat dough, its volume grows,
which is caused by the strengthening of wheat gluten and the improvement of the
dough’s gas- retaining capacity. At the same time, dough volume grows by the more
intensive alcoholic fermentation in the dough with the rose hip meal, as was conrmed
by volumetric measurements of the total amount of carbon dioxide released during fermentation (Figure 10.2a).
The amount of CO2 in the experimental samples was by 20.0– 44.0% higher
compared to the control sample. The intensity of gas formation in the dough largely
determines the leavening of the dough, porosity, and specic volume of rye- wheat
bread. The acceleration of acid accumulation and gas formation in rye- wheat dough
is due to the stimulating effect of biologically active compounds of rose hip meal on
the enzymatic systems of lactic acid bacteria and yeast, creating a more favorable pH
for their activity. Additionally, the intensication of metabolic processes in yeast cells
may occur due to the improved condition of cytoplasmic membranes and accelerated
membrane transport under the inuence of antioxidants of the additive (Oliinyk et al.,
2020b).
An important characteristic of the rheological properties of dough is its adhesion.
The bread baking process involves constant interaction between the dough and the
equipment, so the viscosity and stickiness of the dough affect the efciency of technological operations for forming dough pieces. Figure 10.2b presents a positive effect on
the adhesion strength of the dough with rose hip meal. This indicator decreases, especially when adding 4% and 6% of the additive. Rose hip meal contains a signicant
amount of hydrophilic non- starch polysaccharides, which leads to an increase in the
dough’s water absorption and water retention capacity, contributing to improved structure and reduced adhesion.
284 Wild Edible Plants
FIGURE 10.2 Volume of CO2 (a) and adhesion (b) in rye- wheat dough after 90 min of
fermentation for sample: 1 – control; 2, 3, and 4 – with a partial replacement of flour with
2, 4, and 6% RHM, respectively.
TABLE 10.6 The effect of rose hip meal (RHM) on the physical- chemical properties of
rye- wheat dough
SAMPLES OF RYE- WHEAT BREAD WITH A REPLACEMENT
OF FLOUR WITH RHM, %
INDICATORS
Moisture content, % 46.2±0.5
Titratable acidity, degrees 6.0±0.2
Specific volume, ml/ 100g 200±4
Shape stability, H/ D
*H is a bread height, cm; D is a bread diameter, cm;
superscripts are significantly (p < 0.05) different according Duncan’s post hoc test.
*
0 2 4 6
a
46.6±0.8
a
a
6.5±0.1
220±6
a
46.9±1.0
b
b
7.0±0.2
250±2
a
47.2±0.8
cd
c
7.4±0.2
260±4
a
d
d
0.45±0.01a 0.49±0.01b 0.53±0.01c 0.60±0.02
a– d
Means within each column with different
d
Physical- chemical and sensory indicators of bread are the main characteristics
determining its consumer value. Indicators of the physical- chemical properties of
bread with the rose hip meal show a positive effect of its use in the entire range
of dosages and conrm the above data on the improvement of dough properties
(Table 10.6).
As the amount of the additive increases, the moisture content of the bread products
rises, while their titratable acidity grows by 5.0– 20.0%. At the same time, there is a
notable increase in the specic volume and shape stability of the bread by 10.0– 30.0%
and 9.0– 33.0%, respectively. This effect is attributed to the strengthening of the wheat
gluten under the inuence of ascorbic acid found in the rose hip meal, as well as the
enhanced ability of the dough to retain and produce gas, leading to an improved texture
and form in the nal product.
Wild Edible Plants Used in Bakery Production 285
TABLE 10.7 The effect of rose hip meal (RHM) on the sensory properties of
rye- wheat bread
SAMPLES OF RYE- WHEAT BREAD WITH A REPLACEMENT OF
FLOUR WITH RHM, %
INDICATORS
Shape, surface
condition
Color of the crust Light brown Dark brown
Color of the crumb Light brown
Crumb condition Elastic crumb with well-
Flavor Inherent in the end- product
Taste Inherent in the
0 2 4 6
Correct shape, smooth surface without cracks
Dark brown
More elastic crumb with well- developed,
developed, uniform, fine
porosity
end- product
uniform, fine porosity
Inherent in the end-
product, with a pleasant
light sour aftertaste
Unpleasant,
sour
It is important to emphasize that the incorporation of rose hip meal signicantly
inuences the sensory characteristics of rye- wheat bread (Table 10.7).
It has been determined that all experimental bread samples exhibit a more intense
color, enhanced crumb elasticity, and improved porosity compared to the control sample.
The addition of rose hip meal contributes to a more pronounced sour taste in the products
relative to the control. At the maximum additive dosage (6%), the sourness becomes
excessive. Despite other positive effects, this level of dosage is not recommended for
further use in the production of rye- wheat bread. The study by Samokhvalova et al.
(2021) investigated the effects of the combined addition of 5% rose hip meal and 10%
wheat germ meal on the quality parameters and nutritional value of rye- wheat bread.
The presence of rose hip meal eliminates the negative impact of wheat germ meal on the
bread’s specic volume, which is caused by the presence of glutathione, a proteolysis
activator in this additive. A decrease in the intensity of proteolytic processes due to the
action of ascorbic acid in rose hip meal leads to an improvement in the dough structure
and bread quality. It was also demonstrated that the combined use of these meals allows
obtaining rye- wheat bread with a high content of protein, dietary ber, polyphenolic
compounds, vitamins B1, PP, and E, as well as essential minerals such as potassium,
magnesium, and iron.
Thus, the incorporation of rose hip meal in rye- wheat bread production enhances
dough properties, improves both sensory and physicochemical characteristics of the
baked goods, and signicantly increases their nutritional value. Rose hip meal could
be successfully used as a fortier and quality improver for the production of functional
bakery products.
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