Proceedings of the International Conference on Current Problems in Engineering and Applied Sciences (ICCPEAS 2025)

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Research on the Production of Functional Bakery Products Using Some Plant Additives

Authors
G. V. Hajiyeva1, *, H. K. Fataliev2
1Azerbaijan State University of Economics (UNEC), Baku, Azerbaijan
2Azerbaijan State Agricultural University, Ganja, Azerbaijan
*Corresponding author. Email: Hajiyeva.Gunay.Valeh@unec.edu.az
Corresponding Author
G. V. Hajiyeva
Available Online 14 May 2026.
DOI
10.2991/978-94-6239-668-5_80How to use a DOI?
Keywords
bakery products; rose hips; rose hip powder
Abstract

Rose hips are a plant belonging to the rose family. Its fruits are famous for being rich in vitamin C. About 300 species of rose hips are known. 42 of them grow in Azerbaijan and 36 of them grow wild. Its leaves, flowers and fruits are characterized by various therapeutic effects. Two species are more important for industry. These are the wrinkled and brown rose hips.

Wrinkled rose hips can be used as an additional product in flour products. The aim of this research is to obtain a new taste and vitamin product by adding rose hips to flour products. Rose hips in powder form, made from dried and ground fruits, are added to flour products. The study highlights that rose hips can make a significant contribution to the diversification and competitiveness of the product in global markets. r. Sustainable practices and controlled fermentation processes are also proposed to preserve its original character.

Copyright
© 2026 The Author(s)
Open Access
Open Access This chapter is licensed under the terms of the Creative Commons Attribution-NonCommercial 4.0 International License (http://creativecommons.org/licenses/by-nc/4.0/), which permits any noncommercial use, sharing, adaptation, distribution and reproduction in any medium or format, as long as you give appropriate credit to the original author(s) and the source, provide a link to the Creative Commons license and indicate if changes were made.

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Volume Title
Proceedings of the International Conference on Current Problems in Engineering and Applied Sciences (ICCPEAS 2025)
Series
Advances in Engineering Research
Publication Date
14 May 2026
ISBN
978-94-6239-668-5
ISSN
2352-5401
DOI
10.2991/978-94-6239-668-5_80How to use a DOI?
Copyright
© 2026 The Author(s)
Open Access
Open Access This chapter is licensed under the terms of the Creative Commons Attribution-NonCommercial 4.0 International License (http://creativecommons.org/licenses/by-nc/4.0/), which permits any noncommercial use, sharing, adaptation, distribution and reproduction in any medium or format, as long as you give appropriate credit to the original author(s) and the source, provide a link to the Creative Commons license and indicate if changes were made.

Cite this article

risenwbib
TY  - CONF
AU  - G. V. Hajiyeva
AU  - H. K. Fataliev
PY  - 2026
DA  - 2026/05/14
TI  - Research on the Production of Functional Bakery Products Using Some Plant Additives
BT  - Proceedings of the International Conference on Current Problems in Engineering and Applied Sciences (ICCPEAS 2025)
PB  - Atlantis Press
SP  - 769
EP  - 775
SN  - 2352-5401
UR  - https://doi.org/10.2991/978-94-6239-668-5_80
DO  - 10.2991/978-94-6239-668-5_80
ID  - Hajiyeva2026
ER  -