Natural fortifiers application in bread recipes

The purpose of the study is to develop new bread recipes using grain fortifiers. Variants of the experiment included the addition of wheat flour of the highest grade of wholemeal flour from grain of hullless oats Tyumenskij golozernyj and from grain of hullless barley Granal 32. Laboratory baking of bread was carried out according to the methodology of the State Commission for Variety Testing. The content of protein, fat, phosphorus and potassium was determined according to generally accepted methods; humidity, acidity and porosity of bread - according to the methods set forth in the State Standards. Variants of bread recipes were studied, where hullless oats and hullless barley were used as grain fortifiers. The value of these components primarily lies in the fact that their grain contains an increased content of protein and essential amino acids, as well as other substances that are beneficial to the human body. Acidity increased in the studied variants by 0.2-0.8 degrees, which is apparently associated with an increase in the total fat content, including fatty acids. The fat content in flour mixtures was 3.8-4.0 %, which is higher than in the variant with wheat flour by 0.3-0.5 %. The most promising recipes include: 1) enrichment of wheat flour with flour from naked oat grains in an amount of 10 %; 2) enrichment of wheat flour with flour from naked barley grain in the amount of 10 %; 3) a mixture of wheat flour with flour from grain of naked oats (5 %) and flour from grain of naked barley (5 %). Bread baked according to these recipes will add to the range of products with increased nutritional value.