Influence of rosenbach onion powder addition on the biological value and mineral composition of wheat bread

The article examines the issue of increasing the biological value of wheat bread in the Republic of Tajikistan, where bread has traditionally been one of the main staple foods. As a source of functional components, the use of plant powder derived from Rosenbach onion (siyohalaf), which is rich in iodine, iron, calcium, phosphorus, and other micro- and macroelements, is proposed. The results of the chemical analysis of the plant raw material conducted in the laboratories of the University of Agriculture in Krakow are presented, along with the organoleptic and physicochemical indicators of experimental bread samples enriched with 1%, 3%, and 5% of the plant powder. It was established that adding 1–3% of the powder increases the nutritional and biological value of the bread without reducing its quality, whereas a 5% dosage leads to deterioration of its structural and mechanical characteristics. An economic calculation of the production cost of functional bread was performed, confirming the feasibility of implementing this technology. Based on the calculations, the price of one loaf of finished wheat bread containing Rosenbach onion (siyohalaf) powder—intended as a functional food product recommended for the general population and for individuals suffering from iodine deficiency—is 8 somoni 25 dirams. The product profitability is 17.99%, and the sales profitability is 14.9%, which is a significant indicator for the modern baking industry. The introduction of such a new type of product is expected to yield very positive results for the future development of the industry, ensuring food security and increasing the competitiveness of the national economy. The results obtained indicate promising prospects for the use of Rosenbach onion in the development of functional bakery products that help improve the mineral composition of the population’s diet.