Obtaining special additives for bakery products from fine-disperse flour

The article gives a general description of baking additives and improvers, types, purposes and technology of use. The indicators of quality and safety of baking additives are presented. Finely dispersed powders from cereals, leguminous crops and bran from them are considered as additives. As a result of studying the chemical and microbiological indicators of fine powders from cereals and legumes, the following were selected: fine powders from wheat, oats, buckwheat and lentils, as the most complete in terms of nutritional value, in order to further study the possibility of obtaining special additives from them or using them as baking improvers. The mass fraction of protein in the studied samples varied from 9.05 to 22.82%. The largest amount of protein from the fine powders considered is contained in lentil powder (22.82%). The mass fraction of fiber ranged from 8.81 to 13.13% with the highest content in fine buckwheat powder (13.13%). As a result of the analysis of the chemical composition of fine powders from cereals and legumes for further comparative characteristics, the following fine powders from wheat, oats, buckwheat and lentils were selected as the most complete in nutritional value.