The improvement of technology of wheat bread production of functional purpose

The research objective was the identification of optimum doses of the preparation made of wheat and barley sprouts in the production technology of a long loaf "Nareznoy". As initial material when carrying out the experiment for receiving sprouts grain of wheat and barley was used. The sprouts were turned out in vitro within conducted researches on a certain scheme. The trial baking of a long loaf of wheat, "Nareznoy" with use of sprouts, and barley was made in vitro. Wheaten and barley sprouts were mixed up with the flour before mixing of the dough. The sprouts were added in a percentage ratio to the mass of the flour by options in various dosages. The indicators of the quality of wheat flour and finished products were determined by the standard standard techniques. The nutrition and power value of a long loaf were defined by a calculation method. The research showed that using sprouts allows increasing considerably the content of biologically active connections, raising the maintenance of microcells in a ready-made product and improving consumer properties of bread...