Study of the influence of cereal flakes on the quality of bakery products

The aim of the work is to study the influence of cereal flakes on the nutritional value and technological qualities of bread produced using non-traditional raw materials. Cereal flakes are widespread in culinary products and are unwarranted by the bakery industry. In the manufacture of cereal flakes, the aleuron layer and drain germ are preserved. The introduction of flakes in the recipe of bakery products enriches them with the content of dietary fiber, useful trace elements. Within the framework of the carried out studies, optimal parameters of inclusion cereal flakes in product formulations have been established. Optimal amounts can be considered the range of dry flakes application from 10-20 % of flour weight. In order to optimize the processes of dough science technological parameters of application have been established: the temperature of water for soaking is 22-25 °C and the swelling process should not exceed 3 hours. Longer flakes in the water can lead to fermentation of the semifinished product...