Использование механоактивации зародышей пшеницы в производстве хлебобулочных изделий

Describes using organic powder from wheat nuclei for enrichment and expansion the range of bakery products. The wheat germ is a valuable natural raw materials to effective and harmless for the organism to enrich bakery essential nutrients. Traditional grinding of wheat germ does not receive powder with a homogeneous composition of particulate. It is worsens organoleptic quality of enriched products. That is why we used method of dry mechanical activation for production of particle size 80-100 mkm. It is organic powder introduced various amounts in the formulation of products bakery from wheat flour. As a result of researches the bread recipe with the addition of 6 % organic powder from flour wheat germ from wheat flour first grade. Under the new formula perfected the technology of preparation of bread products on a small thick оpare using acidophilus ferment. The sample different highest porosity, volumetric output, form stability and good organoleptic quality. Studies have shown the chemical composition of bread of protein in the experimental sample compared to control increased 1.7 %, grease 0.6 %, monosaccharides and disaccharides 1.6 %, food fibres 0.4 %, ash content 0.26 %. It is result depend from appended minerals (P, K, Mg, Na, Ca, Fe, Mn, Zn) and vitamin E from powder from wheat germ. Introduction into the formulation of products bakery enriching components affects the qualitative and quantitative composition of the diet and solves the problem of the prevention and treatment of various diseases. That is why this product сan be recommended for concentration the range of expanding the range of products of a functional orientation.