Technology of producing bread using sprouted grain

Rational and balanced nutrition plays an important role in the life of a modern person. With a decrease in the consumption of proteins, vitamins and minerals by the population, the structure of their diet changes, which leads to the need to create products enriched with these missing components. The causes of the disorder can be different and depend on social factors, people's habits and, most importantly, on the lack of knowledge about proper nutrition. The main share in production is made up of inexpensive varieties of mass-produced bread. In the context of a decline in the production of bakery products, insufficient production of these products for dietary, therapeutic and prophylactic purposes is of particular concern. One of the progressive directions in the development of the production of functional foods is the creation of fortified grain products, since due to the low cost of raw materials, they are available to a wide range of people and can replace it. Having analyzed the existing market for sprouted grain and the prospects for its development, the selected product will increase the nutritional value of bread and improve its consumer qualities. The article presents the recipe, organoleptic and physicochemical properties of bread enriched with sprouted green buckwheat grains.