Enrichment of bread with finely dispersed grain crop bran powders

The object of research is bread made from wheat flour, enriched with finely ground bran of grain and leguminous crops of Kazakhstan. Bread is one of the staple foods. The main role of bread is to give the food consumed along with it the necessary consistency and structure, which contributes to the effective functioning of the gastrointestinal tract and the intake of the necessary amount of nutrients and biologically active substances into the human body. The main component of traditional bread is wheat flour of high grades, during the production of which the content of nutrients contained in the grain by nature is significantly reduced. The development of ways to increase the nutritional value of bread by forming the necessary physiological properties, while maintaining high consumer characteristics, is the most important task in baking. From a significant number of such methods, the use of finely ground bran of cereal crops is economically and technologically justified. Wheat bran is most commonly used to increase the nutritional value of bread. At the same time, the effect of bran of other, no less valuable grains and legumes has been little studied. The study of the chemical composition of finely ground bran of wheat, oats, buckwheat, lentils, identified as the most valuable, was carried out. It was found that lentil bran had the highest protein content, oat bran had the highest fiber content. When increasing the nutritional value of bread, a classic recipe was used with the replacement of premium flour with finely ground bran in an amount of 10 to 20 %. According to the chemical composition, the most optimal amounts of finely ground bran were determined, the introduction of which significantly increased the nutritional value of bread and retained high consumer characteristics. In all cases, it was found that the introduction of 10 % finely ground bran is taken as optimal. The results of the study made it possible to establish the optimal ratio of wheat flour and finely ground bran of grain crops to obtain bread with high consumer characteristics. The resulting bread recipes can be recommended for practical use.